Antipasto Salad Pita

• 8 cups (30 each) , cut in half
• 1 cup sun-dried tomatoes, oil-packed, drained, finely chopped
• 2 cups artichoke hearts, canned, drained, finely chopped
• 1/2 cup Kalamata olives, pitted, finely chopped
• 2 cups basil, julienned
• 1/2 cup olive oil
• salt
• pepper
• 24 halves pita bread, grilled, split in half vertically
• 6 cups arugula

1. Combine mozzarella, sun-dried tomatoes, artichoke hearts, kalamata olives, basil, olive oil, salt and pepper.
2. Marinate for at least one hour.
3. For each sandwich half, fill each pita half with 2-1/2 oz.
4. antipasto salad.
5. Place in a 350F oven for 5-7 minutes, to allow cheese to melt.
6. Remove from oven and stuff each pita half with 1/2 cup arugula.

tomatoes, artichoke hearts, olives, basil, olive oil, salt, pepper, halves pita bread, arugula

Taken from www.kraftrecipes.com/recipes/antipasto-salad-pita-57893.aspx (may not work)