Serves 4 Servings
- 4 whole wheat pocket pita breads
- 1 1 8-oz can no-salt-added tomato sauce
- 1 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon dried oregano
- 2 cup sliced mushrooms, or chopped cooked broccoli
Preheat oven to 400 degrees.
Slice each pita in half to make 2 rounds.
Place the pita rounds, cut side up, onto baking sheets.
Spread 2 tablespoons pasta sauce on each round.
Sprinkle with cheese and oregano, and top with mushroom slices or broccoli.
Bake for 10 to 12 minutes.
Nutrition Analysis per Serving:Calories 339; Total Fat 11.4 g; (Sat Fat 5 g, Mono Fat 3.1 g, Poly Fat 2 g); Protein 19.4 g; Carb 43.7 g; Fiber 6.1 g; Cholesterol 25 mg; Sodium 846 mg