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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Peppercorn Beef Pitas |
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Serves: 2 Print this RecipePrep: 10 min If you'd rather have turkey than roast beef, use cubed cooked turkey or smoked turkey from the deli. For a terrific salad, toss the filling ingredients together and serve the pita bread on the side. 2 cups ready-to-eat Romaine lettuce and leaf lettuce (half of 10-ounce bag) 1/4 pound cubed cooked roast beef (2/3 cup) 2 roma (plum) tomatoes, cut lengthwise in half and sliced 1/4 cup peppercorn ranch salad dressing 1 pita bread (8 inches in diameter), cut in half to form pockets Sliced red onion, if desired 1. Toss lettuce, beef, tomatoes and dressing. 2. Spoon mixture evenly into pita bread halves. Top with onion. 1 Sandwich: Calories 405 (Calories from Fat 205); Fat 23g (Saturated 5g); Cholesterol 55mg; Sodium 580mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 22g % Daily Value: Vitamin A 32%; Vitamin C 38%; Calcium 10%; Iron 20% Diet Exchanges: 2 Starch, 2 1/2 Lean Meat, 2 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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