12 Ounces cooked turkey, coarsely chopped

1 Cup fresh, thinly sliced mushrooms

1-1/2 Cups shredded zucchini

2 Green onions sliced

1 Red bell pepper cut into 1/4-inch x 1-inch strips

3/4 Cup grated mozzerella cheese

1/2 Teaspoon each salt and pepper

3 Pita pocket breads (6-inch) cut in half

 

In medium-size bowl combine turkey, mushrooms, zucchini, onion, red

pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture

will keep up to four days in refrigerator. To serve, place 1 cup turkey

mixture into each pita pocket half.

 

NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita

pocket in paper towl. Arrange wrapped pocket on microwave-safe plate.

Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.