- 2 (11.3 ounce) cans refrigerated dinner rolls
- 1 (15 ounce) container ricotta cheese
- 2 large eggs, lightly beaten
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- On a floured surface, roll out each piece of dough into a 6-inch circle. Cover with a damp cloth and set aside.
- In a large bowl, mix together ricotta cheese, eggs, mozzarella cheese, Parmesan cheese, spinach, Italian seasoning and salt and pepper.
- Spoon about 1/3 cup of the filling onto each circle, leaving a 1-inch border along the bottom half of the dough circle. With wet fingertips, moisten the bottom border. Fold dough over filling; press to seal. Place on a large parchment-lined cookie sheet.
- Bake in preheated oven for about 30 minutes, or until golden brown.