Seasoned Party Pitas Recipes

Steps:

• Mix first four ingredients. Carefully cut each pita horizontally in half; spread 2 tablespoons mixture onto each cut surface., On four pita halves, layer spinach, ham and cheese. Top with remaining pita halves. Cut each sandwich into four wedges; secure with toothpicks.

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle a thin layer of olive oil on a baking sheet. Stir together the salt, cumin and paprika in a small bowl until combined. Sprinkle a little of the spice mixture over the surface of the oiled baking sheet.
• Spread the pita wedges evenly on the baking sheet and rub them in the oil to coat the undersides. Drizzle more oil over the tops of the pita, and season lightly with the spice mixture.
• Bake until light golden brown and crisp, 7 to 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
• In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
• Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

Steps:

• Preheat the oven to 350°F. In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt). Brush the pita rounds on both sides with the seasoned oil. Cut each round into 12 wedges. Lay the wedges on a baking sheet in a single layer. Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 3-5 minutes. They should be darkened and crispy but not too brown. Cool completely and serve. Any leftovers will keep for several days in a Ziploc bag or airtight container.