Cheese Pepper Pitta Pocket Recipes

TOASTER PITTA POCKETS

Steps:

• Pop the pitta into the toaster for 30 secs- 1 min, until just puffed but not crisp. Meanwhile, mix together the cheeses.
• Slice an opening at one end of the pitta and use a teaspoon or a knife to spread the cheese mixture in. Push in some of your favourite fillings, gently squash the pitta closed between your hands, then put back in the toaster - cut-side up. Toast for 1-2 mins until golden and crisp.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

PITTA POCKET

Steps:

• Fill the pitta half with the chicken breast, cucumber and cherry tomatoes.

HOT PEPPER CHEESE BITES

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, beat all ingredients except parsley on medium speed until smooth. Stir in parsley. On lightly floured surface, knead dough 10 to 12 times; shape into ball.
• Roll into 24 balls, using about 2 teaspoons dough per ball; place on cookie sheet 1 1/2 inches apart.
• Bake 15 to 20 minutes or until golden brown and set. Serve warm.

POTATO, RED PEPPER AND CHEESE FRITTATA

Steps:

• Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
• Add in the cooked potatoes and saute for 1 minute.
• In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
• Sprinkle the top with grated cheddar cheese.
• Set the oven to broil.
• Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
• Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
• Delicious!