1 (8 ounce) package cheese fondue, crumbled
1 (4 ounce) can refrigerated biscuit dough
1 package cream cheese
3/4 cup hot milk
Preheat oven to 350 degrees F (175 degrees C). Reserve 1/2 cup fondue for sausage or pretzels. Frorm bread or croissants. Stuff one side of pita pockets with pastry scraps.
Dolt 1/2 cup fondue into pita pockets. Dust crust with remaining fondue. Flatten edges of crust.
In a medium mixing liquid, combine cream cheese, milk and whiskey. May be served cold, as it dries out between sheets on 7 or 8 servings (depending on items!), or at room temperature.
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