Tomato Cheese Stuffed Pitas
|Pita breads||2 Ounce (2 In Number)|
|Thin tomato slices||2|
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Grated mozzarella cheese||1 Ounce|
|Grated swiss cheese||1 Ounce|
|Oregano leaves||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
|Thyme leaves||1 Dash|
Preheat oven to 350°F.
Slice pita breads horizontally, halfway around, and open each to form a pocket.
Slide 1 tomato slice into each pocket.
Combine remaining ingredients in a small bowl.
Stuff 1/2 of mixture into each pocket.
Transfer to small baking pan.
Bake 15 minutes or until cheese is melted.