Pepperoni Pizza Pouches
Pepperoni pizza - a forbidden food?
Not our crispy, cheesy and delicious version.
One 10-ounce tube refrigerated pizza dough
4 tbsp fat-free pasta sauce
4 tbsp shredded part-skim mozzarella cheese
8 slices pepperoni
Preheat the oven to 425 degrees; spray a nonstick baking sheet with nonstick
cooking spray. On a lightly floured work surface, unroll the dough. With
your hands, press it into a square; cut into 4 squares. Place the dough on the
baking sheet. Spread the dough with the pasta sauce and sprinkle with the
cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls,
pressing the corners gently to seal; leave some of the pasta sauce exposed.
Place a pepperoni slice on the exposed pasta sauce. Bake until the cheese
melts and the crust is golden brown, 10-15 minutes.
SERVING SIZE: 1 square
POINTS: 7 (5.5)
PER SERVING: 254 Calories, 8 g Total Fat, 3 g Saturated Fat,
716 mg Sodium, 35 g Total Carbohydrate,
1 g Dietary Fiber, 10 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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