Mini Spinach Pockets
|Frozen chopped spinach||5 Ounce, thawed and well drained (1/2 Of A 10 Ounce Package)|
|Butter||1 Teaspoon (for greasing)|
|Reduced fat cream cheese||4 Ounce, softened (1/2 Of An 8 Ounce Package, Neufchatel)|
|Finely chopped green onion||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Black pepper||1 Dash|
|Refrigerated pizza dough||10 Ounce (1 Package)|
Line a baking sheet with foil; lightly grease the foil.
Set baking sheet aside.
For filling, in a medium bowl stir together spinach, cream cheese, green onion, Parmesan cheese, and pepper.
Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square.
Cut into twenty-five 3-inch squares.
Spoon 1 rounded teaspoon filling onto each square.
Brush edges of dough with water.
Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle.
Press edges with fingers or a fork to seal.
Arrange the pockets on prepared baking sheet.
Prick tops of pockets with a fork.
Brush with milk.
Bake in a 425Â° oven for 8 to 10 minutes or until golden brown.
Let stand for 5 minutes before serving.
If desired, serve with spaghetti sauce.