Artichoke-Tomato Pitas

Ingredients

• 14 ounce artichoke hearts drained sliced canned
• 0.5 cup basil fresh sliced
• 4 ounces part-skim mozzarella cheese shredded
• 4 8-inch pita bread rounds ()
• 2 cups plum tomatoes seeded chopped
• 0.3 cup dressing fat-free ranch-style

Equipment

• baking sheet
• oven
• wax paper

Directions

1. Place pita rounds on a large baking sheet.
2. Place one-fourth of artichoke, tomato, basil, and dressing down center of each pita.
3. Sprinkle each serving with 1/4 cup cheese. Broil 3 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
4. Remove from oven.
5. Roll up each pita; wrap bottom of each pita roll in wax paper or decorative tissue paper, and serve immediately.