Mini Spinach Pockets Recipe
Ingredients
| Frozen chopped spinach | 1/2 Ounce, drained | |
| 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened | ||
| Green onion | 2 Tablespoon, finley chopped | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Black pepper | 1 Dash | |
| 1 10-ounce package refrigerated pizza dough | ||
| Milk | 1 Tablespoon | |
Directions
Line a baking sheet with foil; lightly grease the foil.
Set baking sheet aside.
For filling, in a medium bowl stir together spinach, cream cheese, green onion, Parmesan cheese, and pepper.
Set aside.
Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square.
Cut into twenty-five 3-inch squares.
Spoon 1 rounded teaspoon filling onto each square.
Brush edges of dough with water.
Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle.
Press edges with fingers or a fork to seal.
Arrange the pockets on prepared baking sheet.
Prick tops of pockets with a fork.
Brush with milk.
Bake in a 425° oven for 8 to 10 minutes or until golden brown.
Let stand for 5 minutes before serving.
If desired, serve with spaghetti sauce.
Set baking sheet aside.
For filling, in a medium bowl stir together spinach, cream cheese, green onion, Parmesan cheese, and pepper.
Set aside.
Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square.
Cut into twenty-five 3-inch squares.
Spoon 1 rounded teaspoon filling onto each square.
Brush edges of dough with water.
Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle.
Press edges with fingers or a fork to seal.
Arrange the pockets on prepared baking sheet.
Prick tops of pockets with a fork.
Brush with milk.
Bake in a 425° oven for 8 to 10 minutes or until golden brown.
Let stand for 5 minutes before serving.
If desired, serve with spaghetti sauce.
Chef
