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Spinach Pockets

Photo: Oxmoor House
Prep time 15 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 pocket and 1/3 cup pasta sauce)

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection