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Ingredients
US|METRIC
4 SERVINGS
- 32 pita bread (split)
- 1/2 cup Bertolli Garlic Alfredo Sauce
- 2 roasted red peppers, drained
- 1 cup ricotta cheese
- 4 cloves garlic
- 1/2 cup bertolli vineyard premium collect fire roast tomato with cabernet sauvignon sauc
- olive oil (bertolli classico)
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Directions
- Preheat oven to 425°.
- Arrange pita breads on baking sheet, then brush with Olive Oil. Bake 5 minutes or until crisp.
- Evenly spread 4 pita halves with Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce, then top with roasted peppers and garlic.
- Evenly spread remaining 4 pita halves with Bertolli® Garlic Alfredo Sauce, then top with ricotta cheese.
- Bake 5 minutes or until heated through. Garnish, if desired, with additional toppings.
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