Artichoke Tomato Pitas Recipe
Ingredients
| 4 (8-inch) pita bread rounds | ||
| Artichoke hearts | 1 Can (10oz), drained | |
| 2 cups seeded, chopped plum tomato | ||
| Basil | 1/2 Cup (16 tbs), sliced | |
| 1/4 cup fat-free Ranch-style dressing | ||
| Mozzarella cheese | 1 Cup (16 tbs) | |
Directions
Place pita rounds on a large baking sheet.
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.
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.
Chef
