8 ounces cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup chopped onion
2 cups chopped celery
1 (4 ounce) can chopped green bell pepper
3 cups sliced mushrooms
1 cup sliced red bell pepper
4 cups sliced carrots
4 cups sliced red onion
1 cup sliced zucchini
2 cups sliced mushrooms
1 (8 ounce) container baked beans
1 (8 ounce) can mushrooms, drained
1 (6 ounce) can chicken broth
2 (3 ounce) packages McCormick Kitchen Mix
1/4 cup olive oil
1/4 cup dry mustard
In a medium bowl, mix cream cheese, cream cheese, onion, celery, green pepper, mushrooms and red pepper. Shape mixture into 6 small balls, roll in flour, and chill in refrigerator until serving.
Place cream cheese mixture in a large mixing bowl. Spread 1/2 cup of the cream cheese mixture over chicken and vegetable bowls. Add 3 tablespoons olive oil, 1/4 cup olive oil, 1/4 cup mustard. Roll in bread crumbs and sprinkle with remaining 1/4 cup cream cheese mixture.
Place cream cheese mixture on bottom of glass baking dish. Arrange chicken and vegetable bowls over cream cheese mixture in pan, covering. Cover dish with plastic wrap and chill at least 3 hours.
Remove plastic wrap and cut out large piece of plastic wrap. Sprinkle with cornmeal; bag cream cheese mixture into plastic bag. Stuff pita pockets with corned beef.
Bake in preheated 350 degrees F oven for 30 minutes, or until pita pockets are lightly browned. Drain pita pockets and serve warm.