DIRECTIONS:
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Preheat oven to 325F.
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Cut each pita bread horizontally in half, forming 2 pita disks.
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Brush disks with olive oil.
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Sprinkle disks with Parmesan cheese, then pepper.
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Cut each disk into 6 wedges.
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Arrange pita wedges in single layer on large baking sheets.
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Bake until pita wedges are golden and just crisp, about 12 minutes.
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(can be prepared 3 day ahead. Cool completely. Store airtight at room temperature.
Rewarm in 325F oven about 5 minutes).
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