1/2 cup (4 oz.) Sargento Light Ricotta Cheese
1 tablespoon each milk and Dijon mustard
3/4 cup broccoli florets
1/2 cup diced red bell pepper
1 small carrot, shredded
1/3 cup chopped fresh mushrooms
2 tablespoons thinly sliced green onion tops
In medium bowl, combine Ricotta cheese, milk and mustard; stir until smooth.
Add broccoli, red pepper, carrot, mushrooms, green onion and Cheddar cheese; mix lightly.
With sharp knife, slice end from each pita and open to form pocket.
Line each pocket wit