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Greek Shrimp Pitadillas
Prep Time:
10 minutes
Cook Time:
30 minutes
Makes:
6 servings
Ingredients

6 pita breads, separated into two layers

12 thin slices of H-E-B Mediterranean cheddar cheese

1 pound raw medium shrimp, peeled, deveined, and split

1 large tomato, sliced thin

1 small onion, sliced thin and separated into rings

1 cup H-E-B marinara pasta sauce, heated

Directions


Heat oven to 450 degrees F.
Line two baking sheets with foil and spray with non-stick cooking spra
y.
Place 3 pita bread halves on each sheet pan.
Place 1 slice of H-E-B Mediterranean Cheddar Cheese on pita bread halv
es.
Top each cheese slice with 6 to 8 shrimp halves, 3 tomato slices and 3
to 4 onion rings.
Top pitadillas with another slice of cheese and pita bread half.
Spray the top of the pita bread with non-stick cooking spray and bake
in oven for 5 minutes.
Remove from oven, turn pitadillas over and bake another 5 minutes or u
ntil cheese is melted and pita bread is golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface.
Cut into wedges and dip with warm pasta sauce

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available