3 Tablespoons olive oil
8 oz (1 cup) whole milk ricotta cheese
4 oz (1 cup) mozzarella cheese shredded
1 oz (1/2 cup) Parmesan cheese shredded
1 garlic clove
1 tsp minced fresh oregano
1/4 tsp salt
1/8 tsp pepper
1 (16 oz) tube refrigerator biscuits - 8
1 large egg
Preheat oven to 450 - place rack in the middle position. Take a rimmed baking sheet and brush 1 Tbs of the olive oil on it. Then put the remaining 2 Tbs in a bowl and add remaining ingredients - except the egg. Mix well.
The egg you are going to be using to brush on the hot pockets - so you'll break that into a bowl and slightly beat it. Take the 8 biscuits and press them out into 6 inch diameter circles. Spread the filling evenly over the bottom half of each dough round, leaving about 1/2 inch border at the edge. Brush dough edge lightly with the egg, then fold the top of the dough over the filling, leaving 1/4 inch lip of the bottom exposed. Fold bottom lip over seam and press firmly to seal. Lay the pockets with the seam facing down on the baking sheet. Brush with the egg and make 2, 1 inch steam vents along the top with a knife.
Bake 10-12 minutes- rotating the baking sheet, half way through the baking time.
We added 4 oz of frozen broccoli florets, thawed, patted dry and chopped to the filling. This is included in the 330 calorie calculation. Serve with heated tomato sauce.
I know it's not low fat - but 330 calories isn't bad - it satisfied me and that's what I needed!!