I don’t know about you, but the best part of the workday is my lunch break. Besides listening to hours and hours of music, my lunch break, which I giddily looked forward to every day, is what gets me through the day.
Every day and as soon as the clock turns 1:00 pm I grab my things and ran out the door.
Sure, I can hang around and visit with my co-workers in the company break room, but I much preferred a little peace and quiet and time all to myself. Luckily, my office is within walking distance of a city park, so that is where I spend most of my lunch breaks. Or at least on the days when it wasn’t like a million degrees in the summer or on the off chance that it might actually be freezing in the winter.
This daily time spent at the park was not just time for me to eat my lunch; it was time for me to get out and walk around, read a book and clear my head.
Since I always spend my lunch breaks at the park, I usually bring my lunch every day. The typical sandwich gets boring fast, and I wanted lunch to be something great I could look forward to every single day, I quickly came up with different lunch box items.
This consisted of cold leftovers, salads in a jar and bento boxes way before they were popular, English muffins spread with peanut butter and pitas stuffed with anything I could find.
These Pepperoni Pita Pockets are so simple and were one of my favorite lunches then and now. It is a great way to use up leftover ingredients you have lying around, especially pepperoni which I always have lingering in the pantry from family pizza night.
When making these ahead for lunch, I always leave the dressing off and just drizzle a little on right before serving. However, if you were going to serve them immediately or wanted to make them for a lunch meeting with friends, you could always toss all the filling ingredients with the dressing beforehand and then stuff it all in the pita. Seriously whatever floats your boat!
- 6 ounces baby spinach
- ¼ cup cherry tomatoes, halved
- ¼ cup peeled and chopped cucumber
- ¼ cup cubed mozzarella cheese
- ¼ cup mini pepperoni
- 2-3 tablespoons sun-dried tomato vinaigrette
- 2 pita pockets
- In a medium sized bowl, toss together spinach, tomatoes, cucumber, peperoni, cheese and salad dressing.
- Carefully split open the pita pockets. Divide prepared ingredients evenly between the two pitas, stuffing as much that will fit inside each pita.
- Serve immediately.
Note: Pitas can be made ahead of time, wrapped and refrigerated.