Diabetic Recipes

Pizza Pockets

(makes 4 servings)

1 10-ounce (330 g) can refrigerated pizza dough
1/4 cup (60 ml) jarred pizza sauce
1 cup (112 g) part-skim shredded mozzarella cheese
1/4 cup (15 g) reduced-fat ricotta cheese
1 teaspoon (5 ml) crushed dried oregano
vegetable cooking spray
  1. Open dough can and place on a work surface. Roll out and cut two 6-inch (15 cm) circles. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles. Discard remaining scraps.
  2. 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 (28 g) of the mozzarella cheese near the center of each circle. Top each with 1 tablespoon (15 g) ricotta cheese and sprinkle with 1/4 teaspoon (1.25 ml) oregano.
  3. 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.
  4. Preheat oven to 425°F (220°C), Gas Mark 7.
  5. Lightly coat a baking sheet with cooking spray. Place pizza pockets on prepared baking sheet. Bake until golden brown, about 10 minutes.
  6. Allow to cool for a few minutes before eating.
Per serving: 266 calories (27% calories from fat) 15 g protein, 8 g total fat (4.0 g saturated fat), 33 g carbohydrate, 1 g dietary fiber, 19 mg cholesterol, 593 mg sodium
Diabetic exchanges: 1 medium fat protein, 2 carbohydrate (bread/starch)