Pepperoni Pizza Pockets
10 oz frozen pizza crust dough, room temp
4 tbs canned tomato/pizza sauce
¼ cup part skim mozzarella cheese, shredded
1 oz pepperoni, in 8 slices
Preheat oven to 425*; spray a nonstick baking sheet with cooking spray.
On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on the baking sheet. Spread dough with the tomato sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gentely to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce. Bake until the cheese melts and the crust is golden brown, 10-15 minutes.
Serves 4
WW points per serving-6
I use the tube pizza dough…and put in fat free cheese
4 tbs canned tomato/pizza sauce
¼ cup part skim mozzarella cheese, shredded
1 oz pepperoni, in 8 slices
Preheat oven to 425*; spray a nonstick baking sheet with cooking spray.
On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on the baking sheet. Spread dough with the tomato sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gentely to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce. Bake until the cheese melts and the crust is golden brown, 10-15 minutes.
Serves 4
WW points per serving-6
I use the tube pizza dough…and put in fat free cheese