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Meat 'n' Veggie Pockets Recipe

Meat 'n' Veggie Pockets Recipe photo by Taste of Home

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“This recipe is quick, hearty, and you can omit any ingredients you don’t like and replace them with others,” says Danielle Binkley of Huber Heights, Ohio.

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Meat 'n' Veggie Pockets Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1 small cucumber, chopped
1/2 cup chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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4 pita breads (6 inches), halved
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced deli turkey
4 slices process American cheese

Directions

In a small bowl, combine the cucumber, onion, olives and salad dressing. Fill pita halves with the ham, turkey and cheese; top with cucumber mixture. Yield: 4 servings.

Nutritional Facts 2 filled pita halves equals 479 calories, 20 g fat (5 g saturated fat), 64 mg cholesterol, 2,342 mg sodium, 44 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Meat 'n' Veggie Pockets in Simple & Delicious May/June 2008, p27

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Meat 'n' Veggie Pockets

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(1-8) of 8 reviews

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Reviewed on Dec. 29, 2008 by melissa thomas

Only my husband and I ate the cucumber mixture, the children wouldn't even try it. But we both thought it was very good. I probably won't make again just because the kids wouldn't even try it.