This is a great dish to make for brunch, lunch, or even makes a wonderful appetizer served on pita chip or your favorite cracker. Today I am making pita pockets. I like to use the whole grain version, as it relieves a bit of the bacon guilt. This is an easy recipe to make and offers sophisticated taste, and just a few ingredients. I happened to have cheddar in the fridge, but I have made this recipe with allot of different cheeses, so use what you have. This recipe makes 8 half pita pockets. Feel free to explore this fillings versatility.


1 cup sun dried tomato in olive oil (you’ll be brushing the pita with the flavored oil)
1/4 cup finely chopped scallions
1 cup chopped crispy bacon
1 cup shredded cheddar cheese
4 5″ pita bread rounds


Combine tomatos, scallions, cheese, and bacon into a mixing bowl. I like to cook the bacon in the oven on 400 for 25-30 minutes or until crispy. This is much easier and cleaner than dealing with all the flipping and splattering in the frying pan. The bacon comes out perfect every time.

Mix the ingredients until combined. Now cut your pita bread rounds in half, and open up the pocket. Stuff the mixture into the pocket. Brush the outside of the pita bread with the oil from your sun dried tomatoes. This will add flavor to the bread, as well as help it crisp-up in the oven. Cook on a baking sheet in a 400 degree oven for 15-20 minutes or until the pita is golden-brown and crispy. Alloy to cool and serve.

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