Seasoned Party Pitas Recipes

PARTY PITAS

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.

SEASONED PARTY PITA CHIPS

Steps:

• Heat oven to 375°F. Cut each pita into 6 wedges; separate each wedge in half (48 wedges total).
• Stir together butter and seasonings for desired variation in large bowl. Add pita wedges; toss with seasoned butter until well coated.
• Place pita wedges, not overlapping, on 15x10x1-inch baking pans. Bake 6 minutes. Turn each wedge over; continue baking 2-4 minutes or until wedges are golden brown and crisp.

SEASONED PITA CHIPS

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.

PARTY PITAS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, dill and garlic salt until blended.
• Cut each pita in half horizontally; spread with cream cheese mixture. On eight pita halves, layer the spinach, ham and cheese. Top with remaining pita halves. Cut each pita into four wedges; secure with toothpicks.

SEASONED PARTY PITAS

Steps:

• Heat oven to 375°F.
• Cut pita into 6 wedges, separate each wedge in half. (48 wedges total).
• Stir together butter and seasoning for desired variation, in a large bowl.
• Add pita wedges; toss with seasoned butter until well coated.
• Place wedges, not overlapping on 15x10x1" jelly-roll pan.
• Bake for 6 minutes.
• Turn each wedge over, continue baking for 2 to 4 minutes longer or until golden brown & crispy.
• For Italian Variation; substitute 1/2 teaspoon each dried marjoram leaves, dried basil or oregano leaves & 1/4 teaspoon sage leaves.
• I don't know for how long these can be stored - they have never lasted long enough!
• I hope you use these with your favorite appetizer and enjoy them.