Provolone and Roasted Pepper Crisps

Provolone and Roasted Red Pepper Crisps
Anna Williams
Garnish crisp pita with roasted red peppers and melted provolone for an easy party appetizer.

Get the recipe.
Serves 8
10
minutes
20
minutes
other
0
minutes

Ingredients

2
pitas, each split into 2 rounds
4
tablespoons
olive oil
1
teaspoon
paprika
1/2
teaspoon
dried oregano
Kosher salt
1
16-ounce jar roasted red peppers, drained and cut into strips
1
clove garlic, thinly sliced
1
teaspoon
fresh lemon juice
1
cup
grated provolone

Directions

  1. Heat broiler. Arrange the pita halves cut-side up on a broilerproof baking sheet. Brush with 2 tablespoons of the oil and sprinkle with the paprika, oregano, and 1/4 teaspoon salt. Broil until crisp, 2 to 3 minutes; set aside.
  2. Heat the remaining 2 tablespoons of oil in a large skillet. Add the peppers, garlic, and 1/4 teaspoon salt. Cook until the peppers are hot and fragrant, 2 to 3 minutes. Stir in the lemon juice.
  3. Top the pita halves with the pepper mixture and sprinkled with the provolone. Broil until the provolone melts, 2 to 3 minutes. Cut into pieces before serving.
     
Sara Quessenberry
August 2005

Nutritional Information

  • Per Serving
  • Calories 166
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 480 mg
  • Protein 6 g
  • Carbohydrate 11 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 133 mg
What does this mean? See Nutrition 101.