Pepperoni Salad-Stuffed Pitas

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Oxmoor House


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2 tablespoons cider vinegar

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon black pepper

28 turkey pepperoni slices, halved (such as Hormel)

8 mushrooms, cut into 8 wedges each

1 small zucchini, cubed

10 grape tomatoes, halved

1/3 cup marinated artichoke hearts, drained and coarsely chopped

6 pepperoncini peppers, coarsely chopped

1/4 cup (1-ounce) preshredded part-skim mozzarella cheese

4 (6-inch) pitas, cut in half

8 romaine lettuce leaves

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