Cheesy Pita Pockets Recipes

CHEESY PITA CRISPS

Steps:

• Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.

CHEESY PITA POCKETS

Steps:

• In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
• Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.
• (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).

MEATBALL PITA POCKETS

Steps:

• In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
• In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
• Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
• To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.

CHEESE & PEPPER PITTA POCKET

Steps:

• Trim off one of the long edges of the pitta bread, put the pitta in the toaster on a medium setting for a second or two, then pop it up and open it like they do in kebab houses, being careful it doesn't split. (Warming the bread first makes this easier.) If the pitta doesn't fit your toaster, use the grill, or try mini pittas.
• Stuff the cheese and peppers inside the pocket and close by gently pressing it down. Pop it back into the toaster on a medium setting (or under the grill) with the open side upwards.
• Toss the watercress in a drizzling of your favourite dressing or some olive oil. When the pitta pops up, cut it in half for easy eating, or leave it as it is. Allow it to cool for a moment as it is quite hot at first. Serve with the watercress and have a napkin at the ready - the yummy pepper juices may leak when you take the first bite.

CHEESY SPINACH AND MUSHROOM PITA POCKET

Steps:

• 1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
• 2. Dry the spinach even more in a paper towel by squeezing the juice out.
• 3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.
• 4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
• 5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
• 6. Microwave on high for about 20 seconds.
• 7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
• 8. Fry the pocket for 30 seconds to a minute on each side.2.