Cheese Pita Recipes

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.

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.

Steps:

• thaw phyllo.
• preheat oven to 350 degrees.
• lay thawed phyllo on a flat surface and cover with damp tea towel.
• mix cheese, eggs and salt - set aside.
• on an 11" x 17" greased baking pan lay phyllo to cover.
• brush with melted butter.
• repeat until there are six layers.
• spread cheese filling evenly over phyllo, leaving about 1/2" around the edges.
• cover with phyllo brushed with butter.
• repeat until there are eight layers.
• tuck in egdes.
• brush top lightly with butter.
• bake until top browns, approximately 30 minutes.

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:

• Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in refrigerator.
• In saucepan, cook onions, and mild banana peppers, in oil over hight heat, until charred. Remove from pan.
• Add Beef to pan and season with salt and pepper.
• When beef is nearly cooked, add back onions and peppers. Continue coking to preferred doneness.
• Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.
• Remove pitas from paper, spread each pita with mustard down the middle and cover with 1/4 of the meat mixture.
• Top with pepper rings, cocktail onions, pickles and cover with cheese.
• Fold the bottom side of the pita over the filling and roll to make a cone.
• Wrap each pita in aluminum foil and place back in pan ( or BBQ), so that sandwiches warm and cheese melts. Serve immediately.