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Artichoke-Tomato Pitas

Yield 4 servings.
Superquick

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

Nutrition 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

How to Make It

  1. 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.

  2. Remove from oven. Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper, and serve immediately.

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