- 1 cup part-skim ricotta
- 1 cup shredded reduced-fat mozzarella
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 1 pound frozen pizza dough, thawed
- 1 1/2 cups tomato sauce
- 1 12-oz. package frozen cooked meatballs, each cut in half
- calories 662
- fat 22 g
- satfat 9 g
- protein 43 g
- carbohydrate 69 g
- fiber 4 g
- cholesterol 79 mg
- sodium 1805 mg
How to Make It
Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.
Divide dough into four equal pieces and roll each piece into an 8-inch circle. Spoon 2 Tbsp. sauce in center of each dough round and spread over dough, leaving a 1-inch border. Divide cheese mixture among dough rounds and spread over tomato sauce. Top each dough round with meatball halves.
Fold dough over filling to create half-moon shapes. Press edges to seal. Bake until golden, 18 to 22 minutes. Serve with remaining sauce for dipping.