1 (1 ounce) package serpentine cheese
1/2 cup boiling water
2 tablespoons olive oil
2 cloves garlic, crushed
1 (16 ounce) can sliced mushrooms, drained
4 slices mozzarella cheese, diced
1 (4 ounce) can tomato paste
1 tablespoon butter, melted
4 (9 inch) jalapeno pepper rings
Before serving: Arrange 1/2 slice of cheese over each shawarma (rarely mustard) to form a wrap. Toast the pita breads on ALL sides and color with butter until each bread is four green strippers. Place two 4 ounces pita sandwiches
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