Ingredients
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1/4 cup prepared pesto
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4 oz low-fat cream cheese, softened
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1 (6 oz) jar pimentos
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4 pitas
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1 cup part-skim mozzarella cheese
Steps
1
Preheat the oven to 425°F. Mix the pesto together with the cream cheese until well blended.
2
Drain the pimientos. Arrange the pitas on greased baking sheets. Spread ¼ of the cream cheese mixture on each pita, followed by ¼ cup mozzarella cheese and 2 tbsp of the pimientos.
3
Bake 12 min., until edges are golden brown.
