Apple Ricotta Pockets


  • 15 oz. GalbaniĀ® Ricotta Cheese
  • 8 oz. refrigerated crescent roll dough
  • 21 oz. can of apple pie filling
  • 1 Tbsp. sugar
  • 1 tsp. cinnamon
  • Pinch of cayenne pepper


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease, and set aside.
  • In a small bowl combine cinnamon and sugar.
  • Roll out and separate triangles of dough. On the larger end of the triangle, place a small spoon of ricotta and a small spoonful of apples.
  • Sprinkle cinnamon and sugar mixture, and add a light pinch of cayenne pepper to each.
  • Fold and seal the pockets. Place on baking sheet and top with more cinnamon and sugar.
  • Bake 10-12 minutes or until deep golden brown. Let cool 5 minutes before serving.