Artichoke Tomato Pitas
|Pita bread rounds||4 (8 Inch Size)|
|Canned artichoke hearts||14 Ounce, drained and sliced (1 Can)|
|Plum tomato||2 Cup (32 tbs), seeded , chopped|
|Sliced fresh basil||1⁄2 Cup (8 tbs)|
|Nonfat ranch style dressing||1⁄4 Cup (4 tbs) (Or Fat Free)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
Place pita rounds on a large baking sheet.
Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita.
Sprinkle each serving with 1/4 cup cheese.
Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
Remove from oven.
Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper.