Pizza pasta pockets

Ingredients for 2 servings:

• 1 pack of pizza dough
• 200 g tomato sauce
• 100g spaghetti
• 150 g creamed spinach, frozen
• 200 g cheese, grated
• 1 tsp oregano
• 1 tsp parsley
• 1 pinch of hot paprika powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian, in the Optigrill

Cook the spaghetti according to the instructions. Defrost the frozen spinach in the microwave for 1-2 minutes. After cooking, cut the spaghetti into 1-2 cm long pieces and stir them into the spinach along with the seasonings and cheese. Leave some cheese aside for sprinkling, if desired. Roll out the pizza dough and cut into rectangular pieces (approx. 9 x 23 cm). Prick the edges of the dough evenly with a fork to help the dough stick together when folded. Now spread the passata (1-2 tablespoons per rectangle) and then the spaghetti and spinach mixture in the center of the pizza slices. Fold together and press the edges in with a fork to prevent the dough from opening. If desired, you can now spread the remaining cheese and any remaining tomato sauce on the pizza pockets. Bake in the oven at 200°C (top/bottom heat) or on the Optigrill (setting red) for about 10-20 minutes. The pockets are ready when they are a nice golden brown.