Procedure
In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).

Dolmas Recipe(Grape Leaves)
Ingredients:
1 Pound(s) Grape leaves
1 Cup(s) Onion; finely chopped
1 Garlic clove; minced
2 Tablespoon(s) Olive oil
1 Cup(s) TVP granules
1 Cup(s) Rice, brown; cooked
1/4 Cup(s) Parsley, fresh; minced
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Black pepper
1 Teaspoon(s) Honey or substitute
2 Tablespoon(s) Lemon juice Directions:
Procedure:
Saute the onion and garlic in the olive oil until tender.
Combine the remaining ingredients.
Place about 2 tsp stuffing in the center of each leaf, on the vein side.
Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll.
Brush the bottom of a deep heavy-bottomed pan with oil, add slices of
lemon, then place a layer of rolles folded side down. Place the next layer
of rolls carefully on top. Place a pan or dinner plate on top of the rolls
and weight it down with some heavy canned goods. This prevents rolls
opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then
reduce heat and simmer 30 minutes. Cool before removing from pan.
Serve warm or cold.
Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat