"It's Not Just A Snack Pita"

Have you ever had leftover Pita Pockets that are a little too stale to make sandwiches out of? When you go to put the ingredients in, they break and fall apart and you end up tossing them out to the birds. This is a real winner … almost as good as a big plate of Nacho’s. I think next time I will add black olives to the recipe.



Not Just a Snack Pita

¼ cup EVOO (extra virgin olive oil)
¼ cup ranch dressing
¼ cup bacon bits
½ cup Monterey Jack cheese
3 6-inch round pita pockets

Preheat oven to 350º. Combine EVOO and ranch dressing in small bowl. Split apart the round pita pockets so that you have two rounds for each one. Cut each round into 8 wedges. Spread, rough side up, on greased cookie sheet. Brush each pita with the dressing mixture. Sprinkle with cheese and bacon bits. Bake at 350º for 15 minutes. Serve with ranch dressing and mustard.


Caper Horseradish Mustard

2 Tbsp Horseradish mustard
2 Tbsp drained capers
2 Tbsp fresh chives
Combine all ingredients in small bowl and mix well.


© Crackerberries 2009