- Portion size 32 servings
Ingredients
Method
In bowl, whisk egg, crumbs, water, onion, relish, Worcestershire sauce, oregano, salt and pepper; mix in beef. Form by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 day. Or freeze for up to 4 weeks; thaw in refrigerator.)
Place patties on foil-lined rimmed baking sheet; bake in 375°F (190°C) oven until no longer pink inside, about 10 minutes. Meanwhile, cut cheese into 1-inch (2.5 cm) squares; set aside.
Cut one-third off edge of each pita; open to form pocket. Stuff each with patty. Dab each with about 1/4 tsp (1 mL) mustard; top with 1 cheese square. Place on baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Add cherry tomato slice and sprinkle of parsley to each pocket. Bake in 375°F (190°C) oven until cheese is melted, 5 to 10 minutes.
Nutritional facts <b>Per piece:</b> about
- Sodium 105 mg
- Protein 4 g
- Calories 57.0
- Total fat 2 g
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
