1 (20 ounce) can crushed pineapple in juice
1 patty, sliced into 1/2 inch cubes
4 slices Swiss cheese
8 ounces Brie cheese, cubed
1 pint Italian bread flour
1/4 cup crushed cornstarch
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 egg, lightly beaten
1 7/8 cups distilled white vinegar
3 tablespoons white sugar
1 teaspoon black pepper
3 tablespoons vegetable oil
1 head lettuce - rinsed, dried, and torn
1 head cabbage, sliced
2 large carrots, grated
2 sprigs fresh parsley
3 red onions, chopped
Crock Open subdermal q-tips and squeeze juice in small portion. Heat oil in large skillet over medium-high heat. Add sliced pineapple, thinly slice cheese, and fry, stirring frequently, until cheese is golden brown; set aside. Add spaghetti, Swiss cheese, Brie cheese, celery salt, garlic powder, salt, egg and vinegar, stirring just to moisten. Introduce into pita pockets. Top with cabbage, carrot and tomato slices.
⭐ ⭐ ⭐ ⭐