aste.).
Open the pita pockets and line the bottoms with
Cook and crumble Italian sausage.
Cut pita rounds in half, split them open and spread sauce inside.
Fill pita pockets with 1/4 cup of cheese and other fillings of choice. We made ours with some pepperoni, some sausage and some a combination of the two.
Place on a cookie sheet and bake at 350\u00b0F for 10 minutes or until cheese has completely melted.
Enjoy!
Divide dough into 24 balls.
Roll each out into a circle. Fill with mixture of chicken, cream cheese and green onions or turkey ham and cheese.
Fold over edges and seal.
Bake at 400\u00b0 for 20 minutes.
For ham and cheese hot pockets, dip in fat free pizza sauce (heated).
ins.
Fill the pita pockets with lamb mixture. Combine the
Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).
Combine first four ingredients until well mixed.
stir in cucumbers, tomatoes, olives, and onion.
brush pita pockets and toast until warm in toaster oven.
generously spread pita pockets with hummus.
fill with basil, greens, meat and yogurt mixture.
Mix together ingredients and serve in pita pockets.
Roll out crescent rolls.
Tear on line 4 square sections, pushing other lines together.
Mix chicken, cream cheese and chives.
Spoon mixture in center of crescent squares.
Sprinkle with Cheddar cheese.
Fold crescent square to form pockets.
Put into buttered casserole dish.
Bake at 400\u00b0 for 25 minutes.
o combine.
Gently open pockets from the top edge, fill
Rinse tuna in colander 1 minute; let drain 1 minute.
Combine tuna with next 5 ingredients and toss gently.
Combine mayo, lemon juice and dill.
Toss gently with other combined ingredients. Cover and chill for 1 hour or until serving.
When ready to serve, spoon into halved pita pockets.
Use celery leaves to garnish. Makes 6 servings.
Great for picnics, summertime entertaining or lunch anytime!
rowned.
Put the pita pockets on to toast.
Meanwhile
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
(At this point, the pie pockets can be covered with plastic
ough in thirds. A separate recipe for each type of Danish
he edges.
Place the pockets on a lightly greased cookie
venly on insides of pockets; press pockets closed.
Drizzle oil over