1 C. nonfat ricotta cheese 1 c. sliced cherry tomatoes 8 oz. shredded Monterey Jack Cheese 1 pkg. (10 oz) frozen chopped spinach 1/2 t. garlic salt 8 (6in.) egg roll wrappers 1 C. spaghetti sauce
1. Heat over to 375. Combine ricotta cheese, tomatoes, monterey jack cheese, spinach and garlic salt in large bowl for filling. 2. Place 1/2 C. filling in center of each wrapper. Bring 4 corners of each egg roll wrapper together to cover filling. Dampen edges slightly with water and pinch to seal. Spray dumplings lightly with nonstick cooking spray. 3. Place pockets on ungreased backing sheet. Bake for 13-15 minutes or until golden brown. 4. To serve, top each pocket with 2 T. spaghetti sauce.
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