Pesto Pita Appetizers Recipes
PESTO PITA APPETIZERS
"These savory crisps are wonderful with creamy soups," says Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 479mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
PITA TREE APPETIZERS
Plant a forest of pita bread trees on your table in less than 30 minutes by topping wedges with store-bought guacamole.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
- In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
- Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 0 g, TransFat 0 g
PESTO PITA TOASTS
Steps:
- Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Brush 1/2 tablespoon pesto on each triangle. Sprinkle with Parmesan.
- Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.
INDIVIDUAL PESTO FETA PITA PIZZA
These little delights are easy and out of this world delicious! The pita pocket makes a lovely, crispy crust. I make one of these and pop it into my toaster oven and in about ten minutes have a "gourmet-style" lunch. Fantastic for cutting into quarters and serving as party appetizers too. Note: The tomato, pesto and feta cheese amounts are approximate - put on as much or little of each as you want.
Provided by SReiff
Categories < 15 Mins
Time 10m
Yield 1 pita pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Spread pesto on pita pocket.
- Top with desired amount of tomato, basil (if using) and feta cheese.
- Pop into oven for 5-10 minutes.
- As easy as that! Enjoy.
Nutrition Facts : Calories 286.1, Fat 8.9, SaturatedFat 5.7, Cholesterol 33.4, Sodium 746.2, Carbohydrate 39.7, Fiber 2.8, Sugar 5.5, Protein 11.9
PESTO PITA APPETIZERS
'These savory crisps are wonderful with creamy soups,' says Lillian Julow of Gainesville, Florida.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 18.5 g, Cholesterol 14.1 mg, Fat 13.2 g, Fiber 1.3 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 454 mg, Sugar 0.5 g
PESTO PITA PIZZA
Make and share this Pesto Pita Pizza recipe from Food.com.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 2 pita pizzas, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place pita bread on baking sheet.
- Spray with Olive Oil cooking spray.
- Place in oven and bake for 3-4 minutes.
- In a skillet heat 1 tsp olive oil.
- Add spinach and saute just until slightly wilted then remove from heat and set aside.
- Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
- Spread the remaining ingredients between the two pita breads.
- Top with mozzarella and Parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted.
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