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Provolone and Roasted Pepper Crisps

Photo: Anna Williams
Yield Makes 4 servings


  • 2 pitas, sliced in half to make 4 round pieces
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 12-ounce jar roasted red peppers, drained and cut into strips
  • 4 slices lemon
  • 1 clove garlic, sliced
  • 1 cup grated provolone

Nutrition Information

  • calcium 266.65 mg
  • calories 376.44
  • caloriesfromfat 51 %
  • carbohydrate 28.43 g
  • cholesterol 19.56 mg
  • fat 21.51 g
  • fiber 1.05 g
  • iron 1.63 mg
  • protein 12.19 mg
  • satfat 6.73 g
  • sodium 1116.93 mg

How to Make It

  1. Heat broiler to high. Arrange the pitas on a baking sheet, cut-side up. Brush with 2 tablespoons of the oil, then sprinkle with the paprika, oregano, and 1/4 teaspoon of the salt. Place under broiler to crisp, about 2 minutes; set aside. Heat the remaining 2 tablespoons of oil in a skillet. Add the peppers, lemon, garlic, and the remaining salt. Saute until the peppers are hot and fragrant, about 3 minutes. Spread the peppers evenly over the pita halves and sprinkle with the provolone. Return to broiler and cook until the provolone is melted, about 3 minutes. Cut into strips, if desired.

    Tip: Almost any prepared vegetable from the deli counter can make a delicious substitute for the peppers. Try cured olives or marinated artichoke hearts or mushrooms.