Pitatriangles Recipes

Steps:

• Preheat the oven to 350 degrees.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

Steps:

• Combine ingredients except bread. Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet. Freeze uncovered, then transfer into plastic bag. When ready to use, preheat oven to 375°. Cut frozen circles into 6ths (small size) or 8ths (large loaves) using a sharp carving knife. Spread on cookie sheet, in one layer. Bake for 15-20 minutes until they start to brown a little.

Steps:

• Cut each pita bread into six triangular pieces. Mound 1 rounded teaspoon of cheese on each piece of pita. Arrange two or three grape halves on the cheese. Top with a slice of prosciutto ham and sprinkle with oregano. Garnish each with two grape halves.
• Nutritional Stats: Calories 66; Protein 4.1g; Fat 2.6; Calories from Fat 35%; Carbohydrate 6.8g; Cholesterol 7.8mg; Sodium 219mg.

Steps:

• Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

Steps:

• Preheat oven to broil.
• Cut each pita into 6 pie slice-shaped triangles.
• Separate each triangle into 2 triangles and place on a cookie sheet.
• Brush each pita triangle with butter; sprinkle with garlic powder and parmesan cheese.
• Broil for 1-2 minutes until cheese is bubbly and lightly browned.
• Serve warm.

Steps:

• Preheat oven to 350 degrees, with rack in center. In a small saucepan, heat cumin and sesame oil over medium-low heat until fragrant, 5 to 6 minutes. Season with salt and pepper; add thyme, if desired.
• Brush both sides of each pita round with spice mixture. Cut rounds in half, and cut each half into 6 triangles, each about 1 inch wide.
• Place triangles in a single layer on a baking sheet, and bake until crisp and golden brown, 20 to 30 minutes. Transfer to a wire rack; let cool completely.

Steps:

• Preheat oven to 425 degrees F.
• Place whole pitas on baking sheet.
• Mix yogurt, tahini, lemon juice, water and garlic until smooth.
• Spread half of yogurt mixture on each pita bread.
• Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
• Then top each pita with half of the tomatoes, olives and feta.
• Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
• Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.

Steps:

• In medium bowl, combine all relish ingredients; mix well. Let stand at room temperature for about 1 hour or refrigerate up to 4 hours to blend flavors.
• Heat oven to 350°F. Line 2 cookie sheets with foil. Cut each pita bread into 6 wedges. Split each wedge to make a total of 24 wedges; place on foil-lined cookie sheets. Brush wedges with 2 tablespoons oil.
• Bake at 350°F. for 5 to 8 minutes or until crisp. Cool 10 minutes. Serve pita triangles with relish.

Steps:

• Mix together the Cream cheese,mayo,tomato, lemon juice& garlic, mix well.
• Cut each pita into 12 bite size triangles, the trangles are double thickness, and place them on a cookie sheet.
• Mix together the butter, lemon pepper, fresh basil and pepper.
• Brush one side of each triangle with the butter mixture.
• Bake in 350F oven for apprx 10 minutes or untilcrisp& browned.
• Cool the pita chips& serve with the dip.