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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:

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
  • 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.
     
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

Olives
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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