Artichoke-Tomato Pitas

Recipe from

Oxmoor House

Nutritional Information

Calories 477
Caloriesfromfat 14 %
Fat 7.5 g
Satfat 3.2 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 16.8 g
Carbohydrate 80.6 g
Fiber 0.0 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 713 mg
Calcium 0.0 mg

Ingredients

4 (8-inch) pita bread rounds
1 (14-ounce) can artichoke hearts, drained and sliced
2 cups seeded, chopped plum tomato
1/2 cup sliced fresh basil
1/4 cup fat-free Ranch-style dressing
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

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, and serve immediately.

Note:

Oxmoor House Cooking Light Collection

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note