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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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