Antipasto Salad Pita

• 2 cups fresh basil leaves, julienned
• 2 cups canned artichoke hearts, drained, finely chopped
• 12 oz. (1-1/3 containers 9 oz. each) POLLY-O Fresh Mozzarella Cheese, Ciliegine, cut into small pieces
• 1 cup oil-packed sun-dried tomatoes, drained, finely chopped
• 1/2 cup Kalamata olives, pitted, finely chopped
• 1/4 cup olive oil
• 1/8 tsp. pepper
• 12 pita breads, grilled, halved crosswise
• 6 cups arugula

1. Combine basil, artichokes, cheese, tomatoes, olives, oil and pepper; cover.
2. Marinate at least 1 hour.
3. Preheat oven to 350F.
4. Fill pita halves evenly with the basil mixture; place in single layer in shallow baking pan.
5. Bake 5 to 7 min.
6. or until cheese begins to melt.
7. Top each sandwich with 1/4 cup of the arugula.

fresh basil, hearts, containers, tomatoes, olives, olive oil, pepper, pita breads, arugula

Taken from www.kraftrecipes.com/recipes/-33498.aspx (may not work)