Spinach Pockets

Name: Spinach Pockets
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)

10 ingredients

2 steps

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)

Directions

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.