Delicious! I loved these, though I could only eat half of one.
Photo: Yunhee Kim; Styling: Lynn Miller
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Amount per serving
- Calories: 662
- Fat: 22g
- Saturated fat: 9g
- Protein: 43g
- Carbohydrate: 69g
- Fiber: 4g
- Cholesterol: 79mg
- Sodium: 1805mg
- 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
- 1. Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.
- 2. 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.
- 3. 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.
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