Paradise Pita Pockets Recipes

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MEDITERRANEAN PITA POCKETS



Mediterranean Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) container plain yogurt
2 tablespoons chopped fresh parsley leaves
1 tablespoon hot sauce
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 pita pockets
8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
1 cup leftover Pickled Cucumber Salad from recipe

Steps:

  • In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
  • Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

MEXICAN PINATA POCKETS



Mexican Pinata Pockets image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 16 pockets

Number Of Ingredients 8

1 (15-ounce) can black beans
1 (15-ounce) can diced tomatoes with green chiles
2 teaspoons taco seasoning
3/4 cup shredded pepper jack cheese
1 egg
1 tablespoon water
2 boxes refrigerator pie crust (4 rounds)
Jar salsa

Steps:

  • Preheat oven to 425 degrees F.
  • In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
  • In a small bowl beat together the egg and water and set aside.
  • Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
  • Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
  • Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
  • Serve hot with a bowl of salsa for dipping.

CRAB PITAS



Crab Pitas image

This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.

Provided by Whitney

Categories     Seafood     Fish

Time 5m

Yield 24

Number Of Ingredients 4

1 (3 ounce) package cream cheese, softened
½ pound imitation crabmeat
2 green onions, chopped
12 small (4 inch) pita breads, halved

Steps:

  • Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
  • Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

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.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

PARADISE PITA POCKETS



Paradise Pita Pockets image

Provided by My Food and Family

Categories     Lunch

Number Of Ingredients 16

1 units pork roast
1 units sandwiches
0.75 pounds caribbean pork roast
6 units pita bread
6 units romaine lettuce leaves
1 units salsa
15 ounces black beans
1 units red bell pepper
1 units mango
0.25 cups green onions
2 tablespoons cilantro
0.25 cups vegetable oil
0.25 cups white vinegar
0.75 teaspoons salt
0.5 teaspoons cumin
0.125 units cinnamon

Steps:

  • 1. For sandwiches, cut pork roast into 1/4-inche slices; cut slices into strips about 1 inch wide and set aside.
  • 2. For salsa, drain and rinse black beans, place in small bowl. Chop red bell pepper. Cut mango into 1/2-inch cubes. Diagnonally slice green onions. Snip cilantro. Add bell pepper, mango, green onions and cilantro to beans.
  • 3. Combine oil, vinegar, salt, cumin, sugar, ground red pepper and cinnamon in 4 quart bowl; mix well with whipper. Add bean mixture; mix lightly.
  • 4. Add meat to bowl. Toss lightly with salsa. Cut pita bread rounds in half. Fill each pita pocket with lettuce and meat-salsa mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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