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Provolone and Roasted Pepper Crisps
- 2 pitas, each split into 2 rounds
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 Kosher salt
- 1 16-ounce jar roasted red peppers, drained and cut into strips
- 1 teaspoon clove garlic, thinly sliced
- 1 cup fresh lemon juice
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