Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes November 2010

Gallery

Credit: Yunhee Kim; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.

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  • 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.

Nutrition Facts

662 calories; fat 22g; saturated fat 9g; protein 43g; carbohydrates 69g; fiber 4g; cholesterol 79mg; sodium 1805mg.
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