Food stylist: Stephana Bottom

Ricotta-Apple Pockets

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4


  1. Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.