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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Pistachio-Goat Cheese Grapes
Sausage Rolls

Key Lime and Macadamia Bars
Strawberry Coffee Cake with Peanut Butter Streusel
Cinnamon Twists

Spicy Chicken Quesadilla
Make Mother's Day Memorable with a Smoothie
Peanut Butter Muffins

Sweet Sushi
Peanut Noodle Salad with Edamame
Jean's Orange Julius

Chicken and Salsa Tamales
Strawberry Poppers
Nosey's Peanut Butter Puppy Poppers

Katnip Krisps from Marsie's Menagerie
Sweet Potato Chips with Fried Sage
Oatmeal cookie with a breakfast boost

Tequila-spiked Fruit Salad with Lime
Fruit Flower Kabobs
Make- ahead cookie tips

Rose's Green Salsa
Blackberry Hand Pies
Holiday Sliders

Cinnamon Sugar Churros
Chunky Guacamole
Caramel Apples

Baked Stuffed Brie
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

TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust
Open-faced Ratatouille Sandwiches with Gruyere
Drunken Goat with Edamame, Fennel, and Rotini from MELT: The Art of Macaroni and Cheese

Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK
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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