Herbed Pita Wedges

Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 18 minutes

These are great on their own, or served with dips, soup or salad.

Directions

Heat oven to 350ºF.

Cut each pita into eight wedges with kitchen scissors or a sharp knife. Separate top and bottom. Place the pieces, rough side up, on baking sheets. Generously spray with olive oil spray.

Mix remaining ingredients; sprinkle evenly over pitas pieces. Bake 6 to 8 minutes, or until the pitas are lightly browned and crisp. Store in an airtight container for several days.


Yield: 96 wedges

What's Needed:

 

6 (6-inch) pita breads
Olive oil spray
1/2 cup finely grated Parmesan cheese
1 ½ teaspoon dried dill weed
1 ½ teaspoon dried oregano
½ teaspoon cayenne pepper
¾ teaspoon coarse salt

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Spinach Con Queso Dip

Red Pepper Cheddar Dip
Thai Chicken Salad in baked Wonton Cups
Jim Beam Tipsy Barbecue Sauce

Potato Poppers
Pumpkin Bread
Steak and Goat Cheese Pinwheels

Parmesan Parsnip Fingers with Chile Jam Dipping Sauce
Maggy's Oreo Truffle Footballs
Cayenne Cheddar Cocktail Crackers

Veggies and Dip in Shot Glasses
Oven dried Cherry Tomatoes
Goat Cheese and Oven-dried Cherry Tomato Crostini

Gingerbread Straws
Banderillas
Warm Rosemary Olives

Loaded Mini Baked Potato Skins
Chocolate Chip Cookies
Blue Cheese-stuffed Dates

Nutty Napoleons
Peanut Butter & Jelly Sushi
Peanut Butter Blossoms

Gingerbread Muffins
Classic Gingersnaps
No-Bake Peanut Butter Squares

Apple Cinnamon Whole Wheat Muffins
Loaded Mini Baked Potato Skins
Crab Rangoon with Sambal-Sesame Dipping Sauce

Dressed up Blueberry Muffins
Sausage Rolls
Banana-Chocolate Gorilla Bread

Fruit and Nut Granola
View AllMost RecentVegetarian/Vegan

Mini Caprese Skewers
Cinnamon Streusel Muffins
Cincinnati Style Snobby Joes

Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY
HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld

Darya Pino Rose uses food and science to lose weight
Refrigerator Raspberry Jam
Pina Colada Cupcakes from Betty Goes Vegan

The Spicy Olive's Mediterranean Barley Salad
Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans

Mediterranean Bean and Kale Sauté
Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family

Ellie Krieger's Minestrone Soup from Small Changes, Big Results
Polenta Loaf with Rosemary, Parmesan and Olive Oil
Snobby Joes

No Flour Black Bean Brownies from Chocolate Covered Katie
Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor
Baked Dijon Tilapia with Crumb Crust

Very Veggie Savory Salad
Raspberry, Avocado & Mango Salad
Crispy Oven Fried Fish Fingers

Extra Crunchy Fish and Chips
Corn Pudding
Spiced Cabernet Truffles

Spring Mix with Goat Cheese Toast and Pomegranate Dressing
Caprese Crostini
Grammy's Date Nut Bread

Smoked Bourbon Paprika Nuts
Rosemary Wild Rice
Jesse Price's Southwestern Three-Bean & Barley Soup

Brown Sugar Apple Pie
Creamsicle Cupcake
Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette

Grilled Tomato and Basil Bruschetta
Crisp Crunchy Orange Jicama Slaw
Plum Streusel Crisp

Blueberry Breeze
Conscious Cosmo
Made-over Mai Tai

Raspberry Lavender Lemonade
Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins

Hazelnut Boston Cream Cupcakes
Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini

Grilled Figs with Honey Mascarpone
Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges

Tabouleh with Herbed Pita Wedges
Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato

Say Cheese!
Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers

Candy Carrots
Cheddar Carrots
Carrot Cake with Cream Cheese Frosting

Wine-glazed Brie with Flower Petal Mosaic
Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus

Fresh Fruit Salad with Yogurt Poppyseed Dressing
Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar

Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Cheddar and Stout Fondue

Champ
Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries

Chocolate Cherry Cake Roll
Cast Iron Apple Cobbler from Cooking Light
More of this, less of that

Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville
Pop some Bubbly for Valentine's Day

Lemon Ginger Marmalade
Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce

French Fries
Four easy ways to boost nutrition
Maytag Cheddar Soup

The Fundamental Techniques of Classic Bread Baking: Ciabatta
O is for Oatmeal
Orzo with Spinach and Blue Cheese

Wild Mushroom and Goat Cheese Toasts
White Peach Sangria
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