Ingredients
- 24 each Small Greek-style pita flatbreads
- 1-1/2 cups sun-dried tomato pesto
- 48 each Kraft Extra Swiss Cheese Slices
- 72 slices plum tomatoes
- thinly sliced King Soopers 1 lb For $0.99 thru 02/09", "24 each fresh basil leaves, chiffonade
Instructions
- For each flatbread (2 servings): Place 1 pita on heatproof tray; spread with 2 Tbsp.
- (30 mL) pesto.
- Top with 1 cheese slice and 3 tomato slices.
- Cut second cheese slice into 1-inch pieces; place over tomatoes.
- Bake in 400 degrees F (200 degrees C) standard oven 10 min.
- or until cheese is melted.
- Sprinkle with basil.
- Cut into 4 wedges to serve.
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