2 (6-inch ea.) original pita rounds, halved
2 cups shredded part-skim Mozzarella cheese
1 cup tomato sauce
3/4 tsp. dried oregano

Preheat oven to 375°F.

In a medium bowl, combine shredded cheese, tomato sauce, and oregano.

Fill each pocket with 1/4 cup cheese mixture. Wrap pita pockets individually in foil and seal the pockets.

Bake pita pockets at 375°F until the filling is heated through, about 12 to 15 minutes. Remove the pockets from the oven and let the pockets cool for several minutes before serving.

Submitted by: Michael Singleton