Herb-buttered pocket wedges
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Pita bread rounds OR |
| 4 | 7-inch flour tortillas | |
| 3 | tablespoons | Butter or margarine; melted |
| ¼ | teaspoon | Dijon-style mustard |
| 2 | tablespoons | Snipped parsley |
| ½ | teaspoon | Dried basil; crushed |
| dash | Garlic powder OR | |
| dash | Onion powder | |
Directions
Cut each pita round or tortilla into 6 wedges. Gently tear or cut pita wedges in half crosswise to make single layers.
In a small bowl combine melted butter or margarine and mustard. Brush one side of pita or tortilla wedges with butter-mustard mixture.
Arrange wedges in a single layer on a baking sheet. In a small bowl combine parsley, basil, and garlic or onion powder. Sprinkle over the wedges. Bake in a 350F oven for 10 to 15 minutes or till crisp and golden brown. Serve warm or cold.
Parmesan Pocket Wedges: Prepare Herb-Buttered Pocket Wedges as directed above, except substitute ¼ cup grated Parmesan or Romano cheese for the parsley mixture. from Better Homes and Gardens "Super Snacks" "Video Vittles" posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 01-24-95