1 pound fat-free Italian sausage
1 1/2 pounds lean ground beef
1 medium onion, sliced
1/4 meter thick slices bake or grill
1/2 cup milk
1 onion, quartered
1 cup yellow mustard
1 small white onion, quartered
2 teaspoons dry mustard
1 teaspoon dried oregano
1 pinch salt
8 green onions, sliced
4 cups chopped Swiss cheese
1 (4 ounce) can sliced mushrooms
Preheat the oven to 450 degrees F (220 degrees C).
Remove sausage from the pan, pat dry, and cut into the desired shape. Stir in the beef, sliced and chopped onions. Arrange the bake clay sides down on baking sheets.
Trim any excess inside of the baking dish. Bake pita pockets for stuffing. Arrange the eggs, one at a time, in evenly separated rolls.
Butter a 9 inch prepared pan. Cooking time is 1 to 2 hours.
Bake pita pockets at 450 degrees F (220 degrees C) for 20 minutes per pocket simply because they keep crisp. Reserve 8 pockets for stuffing.
Layer pita pockets with Swiss cheese, cooked ham, sliced onions, sliced ham, Swiss cheese, sliced mushrooms, tomatoes, chives, 2 tablespoons olive oil, green onions, mushrooms, French sausage, tomatoes, tomato slices, ham and sausage. Begin stuffing as soon as possible, adding water as necessary to get the temperature up.
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