Spinach Pockets

• 3/4 cup 2% reduced-fat cottage cheese
• 2 tablespoons commercial pesto
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 cup sliced fresh mushrooms
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1 1/3 cups fire-roasted tomato and garlic pasta sauce (such as Classico)

1. Add first 5 ingredients to food processor bowl; pulse 10 times. Set aside.
2. Roll out pizza dough; cut into 4 squares. Place on a baking sheet coated with cooking spray. Roll each square to 1/8-inch thickness. Spoon one-fourth of spinach mixture onto center of each square; top evenly with mushrooms and mozzarella cheese. Moisten edges of each square with water; bring corners to center, pressing edges to seal. Bake at 425u0b0 for 12 to 14 minutes or until golden. Serve with pasta sauce.

cottage cheese, commercial pesto, salt, pepper, cooking spray, mushrooms, mozzarella cheese, tomato

Taken from www.myrecipes.com/recipe/spinach-pockets (may not work)