YIELD: 8 entrée or 32 appetizer servings 1 cup chopped bell pepper 1 cup chopped onion1 lb. ground American lamb4 tsp. garlic salt 2 cups bottled barbecue sauce, divided ½ tsp. cayenne pepper8 pita breads (5- to 7-inch)8 canned pineapple slices, cut in half 1 cup shredded provolone cheese 1. Sauté bell pepper and onion in skillet over medium-high heat for 2 minutes. Add lamb and garlic salt and cook until brown, stirring to crumble. Drain well. 2. In a bowl, mix together barbecue ...

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