Name: Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 1 small bunch Italian (flat-leaf) parsley; 340 g oven roasted turkey breast, sliced; 1 ½ (340 g) jars roasted red bell peppers; 3 whole grain pitas; black pepper; Dijon mustard; mayonnaise

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & ParsleyWarm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley — a 30-minute snack recipe with 8 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

1 small bunch Italian (flat-leaf) parsley

340 g oven roasted turkey breast, sliced

1 ½ (340 g) jars roasted red bell peppers

3 whole grain pitas

black pepper

Dijon mustard

mayonnaise

Instructions

Preheat oven to 205°C (400°F).

Place mayo, Dijon, and pepper in a medium bowl. Stir to combine.

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the mayo mixture.

Pat roasted peppers dry with paper towels, then roughly chop into small pieces. Add to the bowl.

Roughly chop turkey into small pieces. Add to the bowl.

Coarsely grate cheese. Add to the bowl and stir to combine the filling.

Cut pitas in half and carefully open the pockets. Divide filling between pockets, then place the filled pitas on a large baking sheet pan.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, flipping once, until the outside of the pita is crisp and the filling is hot and bubbly, about 8 minutes. Remove from oven.

To serve, divide pita pockets between plates and enjoy!

Open this recipe in Flambette