- 1 pound ground turkey breast
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 (8 ounce) can no-salt-added tomato sauce
- 1/2 teaspoon fennel seed
- 1/4 teaspoon dried oregano
- 4 pita breads, warmed
- 1/2 cup shredded reduced-fat mozzarella cheese
- In a skillet, brown the turkey; drain. Add mushrooms, onion and garlic; cook until tender. stir in tomato sauce, fennel seed and oregano. cover and simmer for 10-15 minutes or until heated through. Spread 1 cup of meat mixture on each pita; sprinkle with cheese. Serve immediately.