| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Breads |
32 |
Servings |
INGREDIENTS
| 1 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Dried Italian seasoning |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Reduced-calorie margarine, melted |
| 2 |
|
Whole-wheat pita bread rounds, (6-inch) split |
INSTRUCTIONS
Combine first 4 ingredients; stir well. Brush margarine evenly over each
pita half; sprinkle evenly with cheese mixture.
Cut each pita half into 8 wedges, and place on a baking sheet. Bake at 350
degrees for 8 minutes or until crisp; let cool. Yield: 32 crisps (serving
size: 1 crisp).
Per serving: 14 Calories; 0g Fat (28% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 40mg Sodium
NOTES : Store in an airtight container.
Recipe by: Cooking Light, Sept. 1995, page 154
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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