Provolone and Roasted Pepper Crisps
Serves 8| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- Per Serving
- Calories 166
- Fat 11g
- Sat Fat 3g
- Cholesterol 10mg
- Sodium 480mg
- Protein 6g
- Carbohydrate 11g
- Fiber 1g
- Iron 1mg
- Calcium 133mg
What does this mean? See Nutrition 101 .
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.