Ricotta Spinach Pizza Pockets

Name: Ricotta Spinach Pizza Pockets Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 loaf pilsbury crusty french bread cut into 6 pieces; 4 oz shredded low fat mottzarella; 2 oz shredded parmesean; 3/4 C fat free ricotta Cheese; 1/2 small red onion diced; 8 oz frozen spinach cooked; 4 oz sliced mushrooms; 3 cloves garlic minced; 3 diced sundried tomatos (blot off oil); 34 slices turkey pepperoni; 6 large black olives; 1.5 cups tomato sauce seasoned garlic basil oregano; Cooking Spray; garlic powder thyme salt pepper oregano to taste

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 loaf pilsbury crusty french bread cut into 6 pieces4 oz shredded low fat mottzarella2 oz shredded parmesean3/4 C fat free ricotta Cheese1/2 small red onion, diced8 oz frozen spinach, cooked4 oz sliced mushrooms3 cloves garlic, minced3 diced sundried tomatos (blot off oil)34 slices turkey pepperoni6 large black olives1.5 cups tomato sauce seasoned garlic, basil, oregano Cooking Spraygarlic powder, thyme, salt, pepper, oregano to taste

Directions

Cut dough into 6 equal pieces and roll into rounds.
Spray non-stick skillet with cooking spray and cook mushrooms. Set aside.
Cook red onion and garlic.
Add 3/4 cut non fat ricotta cheese.
Add diced sundried tomatos.
Add cooked mushrooms.
Season to taste with herbs, salt & pepper.
I use about half a teaspoon each.

Divide the spinach-ricotta mixture onto each dough round. Sprinkle mottzarella and parmesean cheeses on the spinach mixture. Place about 5 slices of turkey pepperoni on each round. Sprinkle with sliced olives.

Roll dough up and seal edges and ends. Place on greased cookie sheet (use parchment to save calories) and cook until golden brown, about 25 minutes.

Serve with tomato sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user AUDREYSMOMMY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving