Spinach Pockets

Oxmoor House
Spinach PocketsRecipe
Photo: Oxmoor House
4 servings (serving size: 1 pocket and 1/3 cup pasta sauce)


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3/4 cup 2% reduced-fat cottage cheese
2 tablespoons commercial pesto
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup sliced fresh mushrooms
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 1/3 cups fire-roasted tomato and garlic pasta sauce (such as Classico)


Prep: 15 Minutes
Cook: 14 Minutes

Add first 5 ingredients to food processor bowl; pulse 10 times. Set aside.

Roll out pizza dough; cut into 4 squares. Place on a baking sheet coated with cooking spray. Roll each square to 1/8-inch thickness. Spoon one-fourth of spinach mixture onto center of each square; top evenly with mushrooms and mozzarella cheese. Moisten edges of each square with water; bring corners to center, pressing edges to seal. Bake at 425° for 12 to 14 minutes or until golden. Serve with pasta sauce.

Created date

January 2010

Nutritional Information

Calories 365
Fat 10.5 g
Satfat 2.7 g
Protein 20.3 g
Carbohydrate 47.4 g
Fiber 5.0 g
Cholesterol 13 mg
Iron 5.1 mg
Sodium 1252 mg
Calcium 298 mg