Spinach Cheese Hot Pockets
Delicious Mini Pies Filled With Spinach, Cheese, and Sun Dried Tomatoes
Servings: 8
Calories: 260kcal
Ingredients
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup baby spinach roughly chopped
- 1/2 cup basil chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1/4 tsp red pepper flakes (optional)
- salt
- 2 refrigerated rolled pie crusts (from 15 oz. box of two)
- Sesame seeds (for sprinkling on top)
Instructions
- Heat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together 1 of the eggs with 1 Tbs water; set aside.
- In a medium bowl stir together ricotta cheese, spinach, basil, tomatoes, red papper flakes, the remaining egg, and salt.
- Unroll pie crusts on a cutting board and cut each into 4 wedges.
- Place 2-3 tablespoons of ricotta mixture on one side of each wedge.
- Fold dough over to cover the mixture and press edges with a fork to seal.
- Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds.
- Bake until golden brown, 17 - 20 minutes.
Nutrition
Calories: 260kcal