Pizza Pockets

1 (10 oz) can refrigerated pizza dough
1/4 cup jarred pizza sauce
1 cup part-skim shredded mozzarella chees
1/4 cup reduced-fat ricotta cheese
1 tsp crushed dried oregano
Vegetable cooking spray, as needed

Open dough can and place on a work surface. Roll out and cut two 6-inch
circles. Rework scraps, roll out, and cut out another two 6-inch circles
for a total of 4 circles. Discard remaining scraps.
Place the dough circles on the work surface. Spread each circle with 1
tablespoon pizza sauce to within 1/4-inch of the edge. Place 1/4 cup of
the mozzarella cheese near the center of each circle. Top each with 1
tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
Dampen the edges of each circle with a little water. Fold circles in half,
enclosing the cheese filling. Crimp the edges by pressing down with the
tines of a fork along the edge. Cut two small slits in the top for steam
vents. Cover and refrigerate until ready to bake.
Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray.
Place pizza pockets on prepared baking sheet. Bake until golden brown,
about 10 minutes. Allow to cool for a few minutes before eating.

This recipe yields 4 servings.

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