Cheese And Bacon Pitas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
• Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
• Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Steps:

• Grill Bacon and mix with grated cheese.
• Heat oven to 210 degrees centigrade.
• Put Yeast, sugar and a third of the flour in a mixing bowl.
• Add water and mix with a wooden spoon, leave for 20 minutes.
• Add remainder of flour, salt and oil.
• Mix with fingers, when dough-like turn out onto an oiled surface.
• Knead for 5 minutes.
• Cover with a damp cloth and prove in a warm place for 20 minutes.
• Divide into 8 pieces and roll out into oval shaped breads (20cm long and 10cm wide approx.) on a floured surface.
• Fill each pita with a small handful of the cheese and bacon mixture fold in half and seal by pinching the edges
• Lightly flour 2 baking sheets, place pittas on them, cover and prove for a further 10 mins
• Sprinkle pittas with flour.
• Bake for 15 minutes.

Steps:

• 1. Spray a medium to large pan with non-stick cooking spray and then place over medium to medium-high heat.
• 2. While the pan is warming up, drain 2 cans of chicken adding to pan directly after draining.
• 3. Add real bacon bits and monterey chicken seasoning (I prefer McCormick's) into pan with the chicken.
• 4. After the chicken mixture is warmed through, transfer to a bowl and let cool for a couple of minutes.
• 5. With the chicken mixture still warm add in 4-6 ounces of colby jack cheese (if you don't like colby jack you can use shredded cheddar too) and mix together.
• 6. Then add in about 2/3 of a 16 ounce bottle of Ranch Dressing (which is about 10 ounces) to the chicken and cheese mix and stir.
• 7. Add 1 large spoonful, or as much you would like, of the chicken mix to a pita pocket and then a small handful of shredded lettuce onto the top.
• 8. Enjoy!

Steps:

• In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half; top with bacon.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.

Steps:

• Beat egg in microwaveable bowl; stir in bacon and peppers.
• Microwave on HIGH 1 min. to 1 min. 15 sec. or until egg is almost set, stirring after 45 sec.
• Fill pita halves with Singles and egg mixture.