SERVES 4
TOTAL TIME: 35 minutes
Avoid using buttermilk or other flavored biscuits here. Serve with warm tomato sauce. See the photos that follow the recipe
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3 |
tablespoons olive oil |
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8 |
ounces (1 cup) whole-milk ricotta cheese |
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4 |
ounces mozzarella cheese, shredded (1 cup) |
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1 |
ounce Parmesan cheese, grated (½ cup) |
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1 |
garlic clove, minced |
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1 |
teaspoon minced fresh oregano |
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Salt and pepper |
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1 |
(16-ounce) tube refrigerator biscuits (8 biscuits) |
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1 |
large egg, lightly beaten |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine remaining 2 tablespoons oil, ricotta, mozzarella, Parmesan, garlic, oregano, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl.
2. Press each biscuit flat into 6-inch round. Spread filling evenly over bottom half of each dough round, leaving ½-inch border at edge. Brush dough edges lightly with egg, then fold top of dough over filling, leaving ¼-inch lip of bottom edge exposed. Fold bottom lip over seam and press firmly to seal. Lay pockets, seam side down, on prepared baking sheet. Brush with egg and, using sharp knife, cut 2 (1-inch) steam vents along top.
3. Bake until golden, 10 to 12 minutes, rotating baking sheet halfway through baking. Transfer pockets to wire rack and let cool slightly before serving.
VARIATIONS
EASY CHEESY HOT POCKETS WITH SPINACH
Reduce amount of ricotta to ½ cup. Add 4 ounces frozen spinach, thawed, squeezed dry, and chopped, to filling.
EASY CHEESY HOT POCKETS WITH BROCCOLI
Reduce amount of ricotta to ½ cup. Add 4 ounces frozen broccoli florets, thawed, patted dry, and chopped, to filling.