Provolone and Roasted Red Pepper Crisps

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(from mbayless’s recipe box)

Source: Real Simple

Prep time: 10 minutes
Cook time: 2 minutes
Serves 8 people

Categories: appetizers, party

Ingredients

  • Serves 8| Hands-On Time: 10m| Total Time: 20m
  • 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.

  4. Per Serving

  5. Calories 166

  6. Fat 11g

  7. Sat Fat 3g

  8. Cholesterol 10mg

  9. Sodium 480mg

  10. Protein 6g

  11. Carbohydrate 11g

  12. Fiber 1g

  13. Iron 1mg

  14. Calcium 133mg

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