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Mozzarella Veggie Pitas

Mozzarella Veggie Pitas



  1. In medium skillet, heat oil and butter over medium-high heat.
  2. Add potatoes and cook until golden and crisp, 12 to 15 minutes, turning as necessary.
  3. Meanwhile, in medium bowl, whisk together sour cream, cider vinegar and dry mustard.
  4. Stir in relish and green onions; mix well.
  5. Stir in broccoli slaw.
  6. Season with salt and pepper.
  7. Stuff each pita half with potatoes, top with broccoli slaw then with mozzarella cheese.

Yield: 6 servings

Option: Use two forks to pull 1 cup store-bought rotisserie chicken and add to pitas.

Recipe and photo credit: Dairy Farmers of Wisconsin


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