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Antipasto Salad Pita
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Antipasto Salad Pita

1 Hr(s) 22 Min(s)
15 Min(s) Prep
1 Hr(s) 7 Min(s) Cook
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12 servings
Original recipe yields 12 servings
1 cup sun-dried tomatoes, oil-packed, drained, finely chopped
2 cups artichoke hearts, canned, drained, finely chopped
1/2 cup Kalamata olives, pitted, finely chopped
2 cups basil, julienned
1/2 cup olive oil
salt
pepper
24 halves pita bread, grilled, split in half vertically
6 cups arugula
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Let's Make It
1
Combine mozzarella, sun-dried tomatoes, artichoke hearts, kalamata olives, basil, olive oil, salt and pepper. Marinate for at least one hour.
2
For each sandwich half, fill each pita half with 2-1/2 oz. antipasto salad. Place in a 350°F oven for 5-7 minutes, to allow cheese to melt. Remove from oven and stuff each pita half with 1/2 cup arugula.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 sandwiches
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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