DIY Pocket Bread Sandwiches with Ground Lamb and Feta

Pita pockets are easy to make thanks to ready-to-bake biscuits. Bonus: They'll be fresher than the ones you buy at the supermarket!

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time 40 min
  • ingredients 18
  • servings 4
 

Ingredients

Pocket Breads

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1
egg white, slightly beaten

Cucumber Sauce

1
container (6 oz) Greek plain yogurt
1/2
medium cucumber, peeled, seeded and finely chopped
1
tablespoon chopped fresh mint leaves
2
cloves garlic, finely chopped
3/4
teaspoon coarse (kosher or sea) salt

Lamb Filling

2
teaspoons olive oil
1
lb ground lamb
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
teaspoons dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon coarse (kosher or sea) salt
1/4
teaspoon pepper
1/2
cup crumbled feta cheese (2 oz)
1 1/2
cups shredded lettuce
1
medium tomato, seeded, chopped (3/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 Pat each biscuit into 6-inch round; lightly brush tops with egg white. Place 1 biscuit round, egg-washed side down, on top of second biscuit round. Using fork, crimp edges to seal. Place on cookie sheet, reshaping into round as needed. Repeat with remaining biscuits.
  • 3 Bake 15 to 19 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
  • 4 Meanwhile, in small bowl, mix all cucumber sauce ingredients. Cover; refrigerate until serving time.
  • 5 In 10-inch skillet, heat oil over medium-high heat. Cook lamb, onion and 2 cloves garlic in oil, stirring frequently, until lamb is thoroughly cooked; drain, if desired. Stir in oregano, cumin, 1/2 teaspoon salt and the pepper; remove from heat. Stir in cheese.
  • 6 Cut each biscuit round in half. Using small serrated knife, carefully open up pocket, being careful not to cut crimped edge. Spoon about 1/4 cup filling into each pocket; top with lettuce and tomatoes. Spoon about 2 tablespoons cucumber sauce over each pocket.
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 Pat each biscuit into 6-inch round; lightly brush tops with egg white. Place 1 biscuit round, egg-washed side down, on top of second biscuit round. Using fork, crimp edges to seal. Place on cookie sheet, reshaping into round as needed. Repeat with remaining biscuits.
  • 3 Bake 15 to 19 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
  • 4 Meanwhile, in small bowl, mix all cucumber sauce ingredients. Cover; refrigerate until serving time.
  • 5 In 10-inch skillet, heat oil over medium-high heat. Cook lamb, onion and 2 cloves garlic in oil, stirring frequently, until lamb is thoroughly cooked; drain, if desired. Stir in oregano, cumin, 1/2 teaspoon salt and the pepper; remove from heat. Stir in cheese.
  • 6 Cut each biscuit round in half. Using small serrated knife, carefully open up pocket, being careful not to cut crimped edge. Spoon about 1/4 cup filling into each pocket; top with lettuce and tomatoes. Spoon about 2 tablespoons cucumber sauce over each pocket.

EXPERT TIPS

toggle

Expert Tips

Ground beef can be substituted for the ground lamb.

Garnish with sliced kalamata olives and pepperoncini peppers, if desired.

Nutritional information

toggle