Updated September 20, 2016
(2 1/2-inch) mini pitas (from 6-oz package), split in half horizontally
cup canned Muir Glen™ organic tomato sauce
cup quartered, thinly sliced red onion
cup roasted red bell peppers (from a jar), thinly sliced and cut into 1-inch pieces, patted dry
kalamata olives, pitted and quartered
cup crumbled feta cheese (4 oz)
tablespoons thinly sliced pepperoncini
tablespoons diced cucumber
Heat oven to 350°F. Place mini pita halves, split side up, on parchment paper-lined cookie sheet. Brush with olive oil.
Spoon tomato sauce onto each pita; sprinkle with onion, roasted pepper, olives and feta cheese. Bake 8 to 10 minutes or until toppings are hot and cheese softens. Transfer to serving platter. Top with pepperoncini and cucumber.
- For easiest mini pita-cutting, use a serrated knife.
- Want to save time? Opt for presliced roasted red bell peppers.
- Prep your toppings and refrigerate up to a day ahead for quick assembly at party-time.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- Muir Glen is a registered trademark of Small Planet Foods, Inc.