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Pepperoni Salad-Stuffed Pitas

Oxmoor House
Prep time 12 mins
Cook time 4 mins
Chill time 1 hr
Yield
Classic pizza ingredients combine in a pita to make a hand-held salad on the go.

Ingredients

  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 28 turkey pepperoni slices, halved (such as Hormel)
  • 8 mushrooms, cut into 8 wedges each
  • 1 small zucchini, cubed
  • 10 grape tomatoes, halved
  • 1/3 cup marinated artichoke hearts, drained and coarsely chopped
  • 6 pepperoncini peppers, coarsely chopped
  • 1/4 cup (1-ounce) preshredded part-skim mozzarella cheese
  • 4 (6-inch) pitas, cut in half
  • 8 romaine lettuce leaves

Nutrition Information

  • calories 324
  • fat 10.9 g
  • satfat 2.5 g
  • protein 14.5 g
  • carbohydrate 42.8 g
  • cholesterol 19 mg
  • iron 4.2 mg
  • sodium 1612 mg
  • caloriesfromfat 30 %
  • fiber 3.8 g
  • calcium 168 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 6 ingredients in a small bowl, stirring with a whisk.

  3. Combine pepperoni and next 6 ingredients in a medium bowl. Pour vinegar mixture over pepperoni mixture, and toss gently. Cover and chill at least 1 hour.

  4. Place pitas on a baking sheet, and bake at 350° for 3 to 4 minutes or just until warmed.

  5. Place 1 lettuce leaf in each pita half, and spoon 1/2 cup pepperoni salad into each half.

Oxmoor House Healthy Eating Collection