Cheesy Pasta Pockets
These Cheesy Pasta Pockets are spaghetti, sauce and cheese wrapped in pizza dough and baked to golden perfection.
Servings: 10 servings
Calories: 183kcal
Ingredients
- 4 ounces spaghetti cooked
- 1 can refrigerated pizza dough I used Pillsbury
- ½ cup marinara sauce
- ¼ cup parmesan cheese grated
- ½ cup mozzarella cheese grated
- 12 slices pepperoni optional
- 1 egg lightly beaten
- marinara sauce optional for dipping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- Flour a work surface. Open the can of pizza dough and stretch it out on the work surface.
- Using a sharp knife or pizza cutter, create a 3x6 grid of rectangles that are approximately 2x3 inches each.
- Arrange 9 rectangles an inch apart on the prepared baking sheet. Add a spoonful of sauce, spaghetti, parmesan, mozzarella and optional pepperoni onto the middle of each rectangle.
- Place the lollipop sticks about an inch into each rectangle. Then place the remaining 9 rectangles on top, pressing the edges together with a fork to seal.
- Brush the tops with beaten egg to glaze. Then bake for 20 minutes until puffy and golden.
- Remove from the oven and cool for at least 5 minutes before serving.
Video
Notes
- Storage: You can make these ahead of time and freeze in a resealable plastic bag for up to 3 months. Thaw and reheat in the oven for 20 minutes.
Nutrition
Serving: 1pocket | Calories: 183kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 471mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg | Net Carbs: 27g