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Diabetic Pizza Pockets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4446
Energy (kCal)144.55
Carbohydrates (g)8.0298
Total fats (g)8.8149
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Open dough can and place on a work surface. | 2. Roll out and cut two 6-inch circles. | 3. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles. | 4. Discard remaining scraps. | 5. Place the dough circles on the work surface. | 6. Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge. | 7. Place 1/4 cup of the mozzarella cheese near the center of each circle. | 8. Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano. | 9. Dampen the edges of each circle with a little water. | 10. Fold circles in half, enclosing the cheese filling. | 11. Crimp the edges by pressing down with the tines of a fork along the edge. | 12. Cut two small slits in the top for steam vents. | 13. Cover and refrigerate until ready to bake. | 14. Preheat oven to 425°F. | 15. Lightly coat a baking sheet with cooking spray. | 16. Place pizza pockets on prepared baking sheet. | 17. Bake until golden brown, about 10 minutes. | 18. Allow to cool for a few minutes before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza crust 1 can - - - -
    pizza sauce 1/4 cup jarred 34.02 5.4558 1.3734 0.7245
    part mozzarella cheese 1 cup shredded part-skim - - - -
    ricotta cheese 1/4 cup reduced fat 107.88 1.8848 6.9812 8.0476
    oregano 1 teaspoon crushed dried 2.65 0.6892 0.09 0.0428
    vegetable oil cooking spray - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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