Ricotta and Mozzarella Stuffed Pockets
Ricotta and Mozzarella Stuffed Pockets - A Delicious Italian Treat!
Looking for a mouth-watering Italian dish that's easy to make and sure to impress? Look no further than Ricotta and Mozzarella Stuffed Pockets! This delectable dish is perfect for any occasion, whether you're hosting a dinner party or just looking for a quick and easy meal.
To make this dish, you'll need the following ingredients:
- 1 package of refrigerated pizza dough
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon of olive oil
- Salt and pepper to taste
To start, preheat your oven to 400 degrees F. Roll out the pizza dough on a floured surface and cut it into 6 equal pieces. In a bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and pepper.
Next, spoon the cheese mixture onto each piece of dough, leaving a small border around the edges. Fold the dough over and press the edges together to seal. Brush the tops of the pockets with the beaten egg and sprinkle with a little extra Parmesan cheese.
Bake the pockets for 15-20 minutes, or until they are golden brown and crispy. Serve hot and enjoy the delicious combination of creamy ricotta and gooey mozzarella cheese!
These Ricotta and Mozzarella Stuffed Pockets are the perfect appetizer or main course for any Italian-themed meal. They are easy to make, and the combination of cheeses creates a rich and satisfying flavor that will leave your taste buds begging for more. So why not give this recipe a try today and impress your friends and family with your culinary skills?
Type: Italian Appetizer
Ingredients: Ricotta cheese, Mozzarella cheese, Pizza dough
Cooking Tips:
- Be sure to seal the edges of the pockets tightly to prevent the cheese from leaking out.
- You can add other ingredients to the cheese mixture, such as chopped spinach or sun-dried tomatoes, to give the pockets even more flavor.
- Serve the pockets with a side of marinara sauce for dipping.
