• Pat chopped tomato dry with paper toweling. Place in a medium-size bowl along with mozzarella cubes, pepperoni strips and bread crumbs. Stir to combine.

  • Spread 1 teaspoon pesto on inside of each pita pocket. Spoon an equal amount of the tomato and mozzarella cheese mixture, about 2/3 cup, into each pita pocket.

  • Place upright in a small baking dish and microwave on high for 1 minute until warm.

  • Garnish with basil and serve immediately. Makes 6 servings.

Nutrition Facts

299 calories; 16 g total fat; 43 mg cholesterol; 500 mg sodium. 25 g carbohydrates; 13 g protein;