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
- Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.
- 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.
- 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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