CHICKEN SAUSAGE PITA POCKETS
Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. -Christina Price, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.
Nutrition Facts : Calories 376 calories, Fat 16g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 736mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
SAUSAGE AND BROCCOLINI PIZZA POCKETS
Steps:
- Preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the olive oil and heat until it begins to shimmer. Then add the sausage, cooking and breaking it up into crumbles with a wooden spoon until it begins to brown, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon and set aside to cool slightly.
- Add the garlic to the skillet. Stir to combine, being careful not to burn it (reduce the heat if necessary). When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly.
- Meanwhile, to the medium bowl with the cooked sausage, add the mozzarella, ricotta, Parmesan, lemon zest and black and crushed red pepper to taste. Stir to combine.
- Divide the pizza dough into four equal parts and roll into balls. On a lightly floured work surface, flatten them into circles, about 1/4 inch thick. Spread them each with one-quarter of the cheese mixture, sausage and broccolini, leaving a 1-inch border around the edges. Fold them in half to make a calzone shape, pinch the edges to seal and then transfer the pizza pockets to a pizza peel, pizza stone or baking sheet, 2 inches apart. Bake until lightly browned on top, 10 minutes. Let cool slightly and serve with warm marinara sauce.
PIZZA POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 31m
Yield 4 to 6 servings (makes about 16 pieces)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
- Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Nutrition Facts : Calories 385 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 1290 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 17 grams, Sugar 5 grams
GREEK SAUSAGE PITA PIZZAS
I turned my favorite sandwich into a pizza. It's great for lunch or dinner but don't forget it when you're having a bunch of people over. It makes a great appetizer, too. -Marion McNeill, Mayfield Heights, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage and garlic over medium heat 6-8 minutes or until no longer pink, breaking up sausage into large crumbles; drain., Meanwhile, place pita breads on ungreased baking sheets. Bake 3-4 minutes on each side or until browned and almost crisp., Top pita breads with sausage mixture, tomatoes, avocado and cheese. Bake 3-4 minutes longer or until heated through. Top with cucumbers; drizzle with tzatziki sauce.
Nutrition Facts : Calories 632 calories, Fat 40g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1336mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.
SPICY SAUSAGE PATTIES
Jazz up any breakfast with these subtly spiced sausage patties. They're sure to perk up your taste buds and get your motor running! Plus, they only take 20 minutes to make! Athena M. Russell - Florence, South Carolina
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.
Nutrition Facts : Calories 181 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.
GREEK SAUSAGE PITAS
I nicknamed my sandwich "Thor's Pita" because it's lightening fast and robust. The ingredient amounts don't really matter. Use more or less depending on what you have. -Teresa Aleksandrov, Ypsilanti, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings., In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles., To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley.
Nutrition Facts : Calories 309 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 667mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
SPICY COURGETTE PITTA POCKETS
Treat yourself to a solo supper of grilled vegetables, served in bread pockets with tahini, hummus, broad beans and harissa
Provided by Good Food team
Categories Lunch, Main course
Time 16m
Number Of Ingredients 11
Steps:
- Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside.
- Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, hummus and spring onion in a small bowl and mix to combine.
- In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the hummus mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.
Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
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