Ingredients
Ingredients
- 4 - Onion Cooking
- 2 Tbsp Butter
- 2 Tsp Brown Sugar
- 4 Tsp Balsamic Vinegar (or Water)
- 1 1/2 pkgs Mini Pita Rounds
- 8 Oz Cambozola Cheese
- - - Sun-Dried Tomatoe
Directions
Directions
- Preheat oven to 300 F.
- Spread thinly sliced onions in a shallow baking dish.
- Dot with butter, sprinkle with brown sugar, balsamic vinegar, salt and pepper.
- Bake, covered for 30 to 40 minutes, stirring once. (You may cook these a day or two in advance and store in the fridge.
- Slice pita rounds horizontally,
- Sliver sun-dried tomatoes and crumble Cambozola.
- Near serving time, place pita halves on baking sheets.
- Top each pita with a spoonful of onions, Cambozola and 2 to 4 slivers of sun-dried tomatoes.
- Preheat oven to 375 F.
- Just before serving, bake for 6 to 8 minutes or until light brown and bubbly. Makes 50 to 75.
Nutrition
Per serving · 60 servingsCalories
150
Fat
9 g
Saturated fat
5 g
Carbohydrates
14 g
Sugar
2 g
Fiber
1 g
Protein
5 g
Sodium
250 mg
Cholesterol
20 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Onion Cooking
- 2 Tbsp Butter
- 2 Tsp Brown Sugar
- 4 Tsp Balsamic Vinegar (or Water)
- 1 1/2 pkgs Mini Pita Rounds
- 8 Oz Cambozola Cheese
- - - Sun-Dried Tomatoe
