© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 qt tomato paste
3 c cold water
2 tbsp sugar
2 tsp dry basil leaves
2 tsp dry oregano leaves
1 tsp salt
1 tsp granulated garlic
3 c TURKEY STOCK
25 (6-1/2 inches) pita pockets, 2 oz each
1 lb, 9 oz Mozzarella cheese, shredded
4 lbs, 11 oz TURKEY HAM, diced into 1/2-inch pieces
Combine tomato paste, water, sugar, basil, oregano, salt, garlic and stock in a stock pot and simmer for 30 minutes.
Cut each pita in half and open each half to form a pocket.
Stuff each half pocket with 1 tablespoon sauce, 1-1/2 tablespoons (1/3 ounce) cheese and 1-2/3 ounces turkey ham.
Place 20 pockets on each sheet tray (18x26x1-inch) lined with baker's paper. Cover tray with foil and seal.
For service: Bake until cheese melts and ingredients are hot throughout -- In a preheated conventional oven: 400 degrees F for 10 minutes or in a preheated convection oven: 375 degrees F for 7 minutes. Serve warm.
Yields: 50 pita pockets with 2 ounces poultry, 1/8 cup vegetables and 1 serving grains/bread.
200 Total Calories
60 Calories from Fat
6 g Total Fat
9 % Daily Total Fat
40 g Cholesterol
13 % Daily Cholesterol
760 mg Sodium
32 % Daily Sodium
21 g Total Carbohydrates
7 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
3 g Sugars
14 g Protein
8 % Daily Protein
6 % Daily Vitamin C
10 % Daily Calcium
15 % Daily Iron