Pepperoni Salad-Stuffed Pitas

• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 28 turkey pepperoni slices, halved (such as Hormel)
• 8 mushrooms, cut into 8 wedges each
• 1 small zucchini, cubed
• 10 grape tomatoes, halved
• 1/3 cup marinated artichoke hearts, drained and coarsely chopped
• 6 pepperoncini peppers, coarsely chopped
• 1/4 cup (1-ounce) preshredded part-skim mozzarella cheese
• 4 (6-inch) pitas, cut in half
• 8 romaine lettuce leaves

1. Preheat oven to 350u0b0.
2. Combine first 6 ingredients in a small bowl, stirring with a whisk.
3. Combine pepperoni and next 6 ingredients in a medium bowl. Pour vinegar mixture over pepperoni mixture, and toss gently. Cover and chill at least 1 hour.
4. Place pitas on a baking sheet, and bake at 350u0b0 for 3 to 4 minutes or just until warmed.
5. Place 1 lettuce leaf in each pita half, and spoon 1/2 cup pepperoni salad into each half.

cider vinegar, olive oil, basil, oregano, salt, black pepper, turkey pepperoni, mushrooms, zucchini, grape tomatoes, hearts, pepperoncini peppers, mozzarella cheese, pitas

Taken from www.myrecipes.com/recipe/pepperoni-salad-stuffed-pitas (may not work)