Cheesy Sausage Pita Pockets recipe

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Ingredients

4 pita bread rounds
1 pound mild Italian sausage (such as Johnsonville®)
1 (15 ounce) jar four-cheese pasta sauce (such as Classico®)
¼ cup minced onion
3 tablespoons cream cheese, softened
1 ½ cups shredded fresh mozzarella cheese
½ teaspoon salt

Nutrition Info

645.2 calories
carbohydrate: 43.6 g
cholesterol: 96.2 mg
fat: 38 g
fiber: 3.9 g
protein: 30.2 g
saturatedFat: 17.2 g
servingSize: -
sodium: 1991.3 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

  2. Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.

  3. Roll sausage into 32 small meatballs.

  4. Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.

  5. Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat, cook, stirring regularly until onion is tender, 7 to 10 minutes.

  6. Transfer meatballs to a large mixing bowl, add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.

  7. Gently stuff pita pockets with meatball mixture using a small spoon.

  8. Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.

  9. Serve pockets with remaining sauce for dipping.

Recipe Yield

4 pockets

Recipe Note

A hearty twist on classic stuffed pita pockets. Combining Classico® tomato sauce, Johnsonville® sausage, and lots of cheese to give you a quick and delicious dinner!

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