Sloppy Joes Pita Pockets Recipes

Steps:

• Brown ground turkey in a large skillet in the oil over low heat for 5 min, breaking up the meat as it cooks.
• Using a slotted spoon, transfer the cooked ground turkey to a bowl, leaving the remaining oil in the skillet for additional use.
• In the same skillet, in the hreserved oil, saute onions on medium heat for 5 min (use more olive oil IF needed).
• Return the meat to the skillet and add the soup mix and the tomato soup.
• Reduce the heat to low and simmer 5 min, stirring often.
• To serve: Cut open pita pockets; spoon in mixture; top with shredded swiss cheese.
• Variation: Swap out the swiss cheese for another kind of cheese such as mozzarella, cheddar or monterey jack.
• NOTE: prep time covers the onion chopping; cook time covers the remainder of the preparation.

Steps:

• Place ground beef, shallot and garlic in a large skillet over medium heat. Cook until beef is evenly browned.
• Drain off any grease.
• Stir the salsa, ketchup, mustard, vinegar, brown sugar and Worcestershire sauce into the beef mixture.
• Season with salt and pepper.
• Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
• Spoon the mixture into the pita shells.
• Top with lettuce if you like.

Steps:

• Preheat the oven to 200 degrees F.
• Heat the olive oil in a large pot over medium-high heat. Add the bell pepper, onion and a pinch of salt and cook, stirring, until softened, about 7 minutes. Add the garlic, cumin and paprika and cook for another minute. Add the turkey and sprinkle it with 1 1/2 teaspoons salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Add the tomato paste, harissa, brown sugar and tomatoes. Simmer over medium heat for 20 minutes. Stir in the preserved lemon. Taste and adjust the seasoning as desired.
• To serve, stack the pitas and wrap in in foil. Heat the oven until warm, a few minutes. Cut the tops off and fill with the turkey mixture. Top with the pickles, feta and parsley.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes. Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute. Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes. Stir in the parsley and season with salt and pepper. Transfer to a bowl and let cool to room temperature.
• Unroll the tubes of crescent dough but do not separate along the perforations. Pinch the seams of two of the triangles together to make a rectangle and then cut that rectangle off from the rest of the roll at the seam. Repeat with the remaining dough.
• Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares. You will have 16 squares. Put 1 rounded tablespoon of the sloppy joe filling in the center of each. Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover). Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge. Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each.
• Bake the pouches until the dough is golden brown and cooked through, about 20 minutes. Serve warm.

Steps:

• Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.

Steps:

• Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8-10 mins until softened. Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over. Tip in the tomatoes and chipotle, or barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened.
• Put the cheese slices on top of the mince and cover with a lid for 2 mins to let it melt into the sauce. Pile into the buns with the crispy onions, and lettuce on the side for scooping up the extra sauce.