Sweet 'n' Toasty Pockets

Source: The Pampered Chef

1/4 cup (3 ounces) ricotta cheese
1 tablespoon brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/2 cup walnuts, finely chopped
1/4 cup raisins
1 loaf soft white or wheat bread
1/4 cup butter or margarine, melted
Powdered sugar

Heat oven to 400 degrees F.

Combine ricotta cheese, sugar, spices and vanilla extract in bowl.

Chop nuts with food chopper. Add nuts and raisins to cheese mixture. Place a scant teaspoon of filling in center of a piece of bread. Cover with another slice. Cut and seal the 2 layers of bread with 3-inch cut-n-seal. Brush the tarts lightly with melted butter. Bake on 13-inch baking stone for 10 to 12 minutes or until golden brown.

Serve warm dusted with powdered sugar.

Variation: One 3 ounce package of cream cheese, softened, can be substituted for ricotta cheese.