Beef and Veggie Pitas: The Best Beef and Veggie Pitas Recipe from Cook'n

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	Beef and Veggie Pitas

Serves: 4

Make one or both of our super-easy cheesy or creamy sauces to dip or dunk your sandwich in. Of course, this sandwich also is delicious with turkey instead of roast beef.

Print this Recipe

   Cheese Sauce (below) or Creamy Italian Sauce (below)
   Lettuce leaves
   3/4 pound thinly sliced roast beef
   1 medium cucumber, thinly sliced
   1 medium tomato, thinly sliced
   1 medium green bell peppers, cut into rings
   1 medium zucchini, thinly sliced
   4 thin slices red onions
   4 pita breads (6-inched in diameter), cut crosswise in half

   CHEESE SAUCE
   1 (8-ounce) jar pasteurized process cheese spread
   2 tablespoons milk
   1/4 cup chopped tomatoes
   1/4 cup sliced green onions (3 medium)

   CREAMY ITALIAN SAUCE
   1/2 cup creamy Italian dressing
   1/4 cup sour cream
   1/4 cup mayonnaise or salad dressing
   1/4 cup milk

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Prepare desired sauce. Layer lettuce, beef, cucumber, tomato, bell pepper, zucchini and onion in pita bread halves. Serve with sauce.

For Cheese Sauce
Heat cheese spread and milk in 1-quart saucepan over medium heat, stirring constantly, until smooth. Stir in tomato and onions. Serve warm.

For Creamy Italian Sauce
Mix all ingredients.

1 SERVING: Calories 515 (Calories from Fat 160); Fat 18g (Saturated 10g); Cholesterol 105mg; Sodium 1300mg; Carbohydrates 46g (Dietary Fiber 3g); Protein 45g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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