Cheesy Sausage Pita Pockets Recipes

Steps:

• Preheat oven according to biscuit directions.
• Spray muffin tins with non-stick spray.
• Take off the top 1/3 of each biscuit and set aside.
• Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
• In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
• In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
• Return sausage to skillet add onions and mushrooms; stir together.
• Add cheese and stir again.
• Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
• Bake at whatever temp and time is on the biscuit can.
• Serve.

Steps:

• In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.

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:

• 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.).

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

Steps:

• First, heat a pan on medium heat (I like to spray a little cooking spray, because the sausages sometimes stick) and then cook the two sausage patties until browned.
• Then take the slices of cheese and place them on the sausage pattie, and turn the heat down to low.
• When the cheese is a little melted take the patties and place them in the halfed pita pocket. Then put the pocket back in the pan, and brown until lightly toasted on both sides.
• Lastly, take out the pita pocket and spoon the sauce into the sandwich.
• enjoy.
• *NOTE: you can use any type of cheese or meat and sauce.