1 (16 ounce) package smoked sausage, diced
2 (10 ounce) cans crushed pineapple, drained
1 cup shredded Cheddar cheese
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/8 teaspoon salt
1 cup mayonnaise
1/8 teaspoon dried oregano
1/8 teaspoon coarse salt
1 cup chopped celery
1/4 cup chopped onion
1 small fresh tomato, diced
1 teaspoon paprika
1 medium potato, diced
Preheat oven to 375 degrees F (190 degrees C).
Dish 2 pita pockets in half, place a sheet of waxed paper on top, and cut the top into 1-inch squares. Place one pocket on the bottom of the baking dish.
In an electric skillet, heat the mayonnaise and cook and stir 3 minutes. Remove the top sheet of waxed paper and place the ham pita pockets on top. Do the same with the pineapple, cheese, onion, bell pepper, bell pepper, salt, mayonnaise, oregano, coarse salt, celery and tomato. Bake in preheated oven for 10 minutes, or until lightly browned. Remove pita pockets from oven. Spoon the mayonnaise mixture over the ham pita pockets in the baking dish. Top with potato. Brush egg. Place ham pita pockets in baking dish. Return to oven. Bake, uncovered, for another 10 minutes, or until golden brown.
⭐ ⭐ ⭐ ⭐ ⭐