1 1/2 c. broccoli flowerets
1/2 lb. lean ground beef or veal
1/4 c. chopped onion
1 clove garlic, minced
1 tsp. flour
1/2 c. tomato sauce
1/2 tsp. dried oregano, crushed
Dash to 1/8 tsp. ground red pepper
2 lg. pita bread rounds, split horizontally
3/4 c. shredded part skimmed mozzarella cheese (3 oz.)

In a saucepan, cook broccoli, covered in a small amount of boiling salted water for 6-8 minutes or until crisp-tender. Drain well. Set aside.

Meanwhile, in a skillet cook beef or veal, onion and garlic until meat is no longer pink and onion is tender. Drain off fat. Stir in flour. Stir in tomato sauce, oregano and red pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Set aside.

Preheat a large baking sheet in a 400 degree oven for 5 minutes. Arrange 4 pita halves on the preheated baking sheet. Divide the meat mixture, broccoli and cheese among the pitas. Bake in a 400 degree oven for 5 minutes or until heated through and cheese is melted. Makes 4 servings.