1. Open dough can and place on a work surface. 2. Roll out and cut two 6-inch circles. 3. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles. 4. Discard remaining scraps. 5. Place the dough circles on the work surface. 6. Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge. 7. Place 1/4 cup of the mozzarella cheese near the center of each circle. 8. Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano. 9. Dampen the edges of each circle with a little water. 10. Fold circles in half, enclosing the cheese filling. 11. Crimp the edges by pressing down with the tines of a fork along the edge. 12. Cut two small slits in the top for steam vents. 13. Cover and refrigerate until ready to bake. 14. Preheat oven to 425°F. 15. Lightly coat a baking sheet with cooking spray. 16. Place pizza pockets on prepared baking sheet. 17. Bake until golden brown, about 10 minutes. 18. Allow to cool for a few minutes before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
