Open dough can and place on a work surface. Roll out and cut two 6-inch circles. Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles. Discard remaining scraps.

Place the dough circles on the work surface. Spread each circle with 1 tablespoon pizza sauce to within 1/4-inch of the edge. Place 1/4 cup of the mozzarella cheese near the center of each circle. Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.

Dampen the edges of each circle with a little water. Fold circles in half, enclosing the cheese filling. Crimp the edges by pressing down with the tines of a fork along the edge. Cut two small slits in the top for steam vents. Cover and refrigerate until ready to bake.

Preheat oven to 425 degrees.

Lightly coat a baking sheet with cooking spray. Place pizza pockets on prepared baking sheet. Bake until golden brown, about 10 minutes.

Allow to cool for a few minutes before eating.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Medium-fat Protein, 2 Carbohydrate (bread/starch).

Nutrition Facts: 266 calories (27% calories from fat) 15 g protein, 8 g total fat (4.0 g saturated fat), 33 g carbohydrate, 1 g dietary fiber, 19 mg cholesterol, 593 mg sodium.