Ingredients
- 8 ounces cream cheese (softened)
- 1 -2 tablespoon milk
- 6 pocketless pitas
- 6 tablespoons pesto sauce
- 1 12 cups mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh parsley
- chopped
- sliced olive
Instructions
- Set oven to 425.
- Mix cream cheese with milk until smooth.
- Spread over pitas.
- Spread 1 tbsp pesto over cheese on each pita.
- Top with sliced olives (to your liking).
- Sprinkle with mozzarella.
- Top with parmesan and parsley.
- bake 7-12 minutes.
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