Pepperoni Salad-Stuffed Pitas |
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Prep Time: 12 Minutes Cook Time: 4 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Classic pizza ingredients combine in a pita to make a hand-held salad on the go. Ingredients:
2 tablespoons cider vinegar |
2 tablespoons olive oil |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
28 turkey pepperoni slices, halved (such as hormel) |
8 mushrooms, cut into 8 wedges each |
1 small zucchini, cubed |
10 grape tomatoes, halved |
1/3 cup marinated artichoke hearts, drained and coarsely chopped |
6 pepperoncini peppers, coarsely chopped |
1/4 cup (1-ounce) preshredded part-skim mozzarella cheese |
4 (6-inch) pitas, cut in half |
8 romaine lettuce leaves |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a small bowl, stirring with a whisk.
3. Combine pepperoni and next 6 ingredients in a medium bowl. Pour vinegar mixture over pepperoni mixture, and toss gently. Cover and chill at least 1 hour.
4. Place pitas on a baking sheet, and bake at 350° for 3 to 4 minutes or just until warmed.
5. Place 1 lettuce leaf in each pita half, and spoon 1/2 cup pepperoni salad into each half.
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