Pepperoni Salad-Stuffed Pitas

Pepperoni Salad-Stuffed Pitas Recipe
Oxmoor House
Classic pizza ingredients combine in a pita to make a hand-held salad on the go.

Yield:

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 4 Minutes
Chill: 1 Hours

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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

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

Note:

Oxmoor House Healthy Eating Collection

January 2003
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