Ingredients:
1 (10 ounce) cans prepared pizza crust
1/4 cup jarred pizza sauce
1 cup shredded part-skim mozzarella cheese ( 112 g)
1/4 cup reduced-fat ricotta cheese ( 15 g)
1 teaspoon crushed dried oregano
vegetable oil cooking spray
Directions:
Open dough can and place on a work surface.
Roll out and cut two 6-inch circles.
Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles.
Discard remaining scraps.
Place the dough circles on the work surface.
Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge.
Place 1/4 cup of the mozzarella cheese near the center of each circle.
Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
Dampen the edges of each circle with a little water.
Fold circles in half, enclosing the cheese filling.
Crimp the edges by pressing down with the tines of a fork along the edge.
Cut two small slits in the top for steam vents.
Cover and refrigerate until ready to bake.
Preheat oven to 425 F.
Lightly coat a baking sheet with cooking spray.
Place pizza pockets on prepared baking sheet.
Bake until golden brown, about 10 minutes.
Allow to cool for a few minutes before eating.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.