Recipe for Herb-Buttered Pocket Wedges

Ingredients

2 large pita bread rounds or
4 7-inch flour tortillas
3 tablespoon butter or margarine; melted
1/4 teaspoon dijon-style mustard
2 tablespoon snipped parsley
1/2 teaspoon dried basil; crushed
1 dash garlic powder or
1 dash onion powder

Instructions

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 1/4 cup grated Parmesan or Romano cheese for the parsley mixture.





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