Spinach and Ricotta Stuffed Pizza Pockets

• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 pieces pizza dough (store-bought or homemade)
• 1/4 cup pizza sauce
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix ricotta, spinach, mozzarella, Parmesan, garlic, oregano, salt, and pepper.
3. 3 Place a spoonful of pizza sauce on each piece of dough.
4. 4 Add a generous tablespoon of the ricotta-spinach mixture on top of the sauce.
5. 5 Fold the dough over to create a pocket, sealing the edges with a fork.
6. 6 Brush each pocket with egg wash.
7. 7 Bake for 20 minutes, or until golden brown.
8. 8 Serve warm with additional pizza sauce for dipping.

Equipment

• Baking sheet
• Parchment paper
• Fork

Variations

• Add cooked ground sausage for a meaty twist.
• Incorporate sun-dried tomatoes for added flavor.

Substitutions

• Use part-skim ricotta for a lighter option.
• Substitute mozzarella with vegan cheese for a vegan version.

Pairings

• Garlic knots
• Marinated olives

Nutrition

Tips

• For extra flavor, sauté the spinach with garlic before mixing.
• Ensure the pockets are well-sealed to prevent filling from spilling out.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freeze uncooked pockets on a parchment-lined sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5 extra minutes to cook time.

Serving Suggestions

• Serve with a side of Caesar salad.
• Pair with a simple tomato basil soup for a cozy meal.

FAQ