Pizza Pockets



  • 1 can refrigerated pizza dough (10 oz)
  • 1/4 cup pizza sauce (jarred)
  • 1 cup part skim shredded mozzarella cheese
  • 1/4 cup reduced fat ricotta cheese
  • 1 teaspoon dried oregano (crushed)
  • vegetable cooking spray (as needed)
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    1. 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.
    2. 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.
    3. 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.
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