Toasted Ravioli Pizza Pockets
Minutes Prep time: 15
Minutes Total time: 15
Servings: 8
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 8
Difficulty: easy
2 cans (15 oz each) Chef Boyardee® Beef Ravioli
1/8 teaspoon garlic powder
1/2 cup chopped plum tomatoes
4 white pita pocket breads (6-1/2 inch), cut in half
3/4 cup shredded Italian blend or mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 112 mg | 11% |
Carbohydrate | 31 g | 10% |
Cholesterol | 14 mg | 5% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 9% |
Calories | 219 kcal | 11% |
Sodium | 579 mg | 24% |
Protein | 9 g | 18% |
Saturated Fat | 3 g | 13% |
Sugars | 3 g | 0 |
Vitamin C | 2 mg | 3% |
Preheat broiler. Combine ravioli and garlic powder in large microwave-safe bowl; cover with microwave-safe plastic wrap. Microwave on HIGH 2 to 3 minutes or until mixture is hot. Carefully stir in tomatoes.
Divide mixture evenly and spoon into pita pockets. Top with cheese. Place filled pockets on baking sheet; broil 2 to 3 minutes or until bread is toasted and cheese melts.
Toasted Ravioli Pizza Pockets