4 pita rounds
2 – 8 ounce packages Cabot Sharp or Extra Sharp Cheddar, sliced
8 ounces Crimini mushrooms, sliced
1 red onion, sliced
3 regular bell peppers or 12 mini bell peppers, sliced
1 teaspoon olive or vegetable oil
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
PREHEAT oven to 425 degrees.
SAUTE sliced vegetables in oil over medium heat for three minutes.
ARRANGE pitas on cookie sheets.
PLACE six cheese slices on each pita.
TOP each pita with sauteed vegetables.
ARRANGE two cheese slices on top of the vegetables on each pita.
BAKE for 8 – 10 minutes, or until cheese melts.
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