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Provolone and Roasted Pepper Crisps

Provolone and Roasted Red Pepper Crisps
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Serves 8| Hands-On Time: | Total Time:


  • 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
  • clove garlic, thinly sliced
  • 1 teaspoon fresh lemon juice
  • 1 cup grated provolone


  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.
By September, 2005

Nutritional Information

  • 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 .

Quick 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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.