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Artichoke Tomato Pitas Recipe
|Pita bread rounds||4 (8 Inch Size)|
|Canned artichoke hearts||14 Ounce, drained and sliced (1 Can)|
|Plum tomato||2 Cup (32 tbs), seeded , chopped|
|Sliced fresh basil||1⁄2 Cup (8 tbs)|
|Nonfat ranch style dressing||1⁄4 Cup (4 tbs) (Or Fat Free)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 1138 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 72.6 mg
Sodium 2083.6 mg86.8%
Total Carbohydrates 182 g60.8%
Dietary Fiber 32.4 g129.8%
Sugars 5.2 g
Protein 61 g122.2%
Vitamin A 86.5% Vitamin C 158.4%
Calcium 123.7% Iron 61.2%
*Based on a 2000 Calorie diet
Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita.
Sprinkle each serving with 1/4 cup cheese.
Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
Remove from oven.
Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper.