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Pita Pockets

Ingredients

6 Servings12 Servings24 Servings
Tomato paste0.25 cup0.5 cup1 cup
Water0.25 cup0.5 cup1 cup
Sugar0.5 tsp1 tsp2 tsp
Dry basil leaves0.125 tsp0.25 tsp0.5 tsp
Dry oregano leaves0.125 tsp0.25 tsp0.5 tsp
Granulated garlic0.125 tsp0.25 tsp0.5 tsp
Beef or vegetable stock0.25 cup0.5 cup1 cup
Pitas, whole wheat6 12 24
Ricotta cheese2 Tbsp4 Tbsp8 Tbsp
Peppers, bell, finely chopped0.5 cup1 cup2 cup
Onions, finely chopped0.5 cup1 cup2 cup
Zucchini, finely chopped0.5 cup1 cup2 cup
Tomato, finely chopped0.75 cup1.5 cup3 cup
Turkey, ground0.75 lb1.5 lb3 lb
Mozzarella cheese0.25 cup0.5 cup1 cup

Directions

  1. 1. Preheat the oven to 400° F.
  2. 2. Coat saucepan with oil. Brown turkey.
  3. 3. In pot, combine tomato paste, water, sugar, basil, oregano, garlic and stock. Simmer uncovered for 30 minutes. Add tomatoes, ricotta cheese, onions, peppers, zucchini and turkey.
  4. 4. Cut each pita leaving bottom connected to form a pocket.
  5. 5. Fill each pita with 1/2 cup mixture.
  6. 6. Place filled pitas on paper-lined half sheet pan. Lightly sprinkle with mozzarella cheese. Cover with foil and seal.
  7. 7. Bake at 400 F for 10 minutes.
Nutrition Facts
Serving size 1 pita, 1/2 cup filling (158g)
Amount Per Serving
Calories 175 From Fat 45
% Daily Value*
Total Fat 5g 8%
Sat. Fat 2g 10%
Cholesterol 38mg 13%
Sodium 267mg 11%
Total Carb 21g 7%
Dietary Fiber 4g 16%
Sugars 3g
Protein 13g
Vitamin A 8% Vitamin C 30%
Calcium 4% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

You can make this pita with ready-made tomato sauce and make it on tortillas to resemble a pizza.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Grain/Bread
  • Fruit/Vegetable
  • Meat/Meat Alternate