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Mini Beef Pita Pockets

sandwiches, beef - other

6 mini pita breads
2 tablespoons light mayonnaise
2 teaspoons basil pesto
3 thin slices cooked roast beef
6 thin slices cucumber
1/2 cup alfalfa sprouts or sweet red pepper

Slice off top of each pita to form pocket. In small bowl, stir mayonnaise with basil pesto; spread evenly over insides of pockets. Dividing evenly, insert beef, cucumbers and alfalfa sprouts in each. (Pitas can be covered and refrigerated for up to 1 hour.) Variations Mini Beef Tapenade Pita Pockets: Substitute light sour cream for mayonnaise, and 1 teaspoon prepared tapenade for basil pesto. Mini Beef Sun-Dried Tomato Pita Pockets: Substitute sun-dried tomato pesto for basil pesto.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 appetizers

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