Provolone and Roasted Pepper Crisps

Provolone and Roasted Red Pepper Crisps
Anna Williams
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preparation
10
minutes
cooking
20
minutes
other
0
minutes
Serves 8

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.

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