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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are unbelievably good for a diabetic recipe. My Aunt has tried so many different recipes (allot of which are terrible) and this one is actually pretty tasty! Oh, the Dietary Exchange on this recipe is: 1 medium fat protein, 2 carbohydrate (bread/starch). ENJOY Ingredients:
1 (10 ounce) can 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:
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.
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