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!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
645 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Step 2
Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
Step 3
Roll sausage into 32 small meatballs.
Step 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.
Step 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.
Step 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.
Step 7
Gently stuff pita pockets with meatball mixture using a small spoon.
Step 8
Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
Step 9
Serve pockets with remaining sauce for dipping.
Ingredients
½ teaspoon salt
¼ cup minced onion
4 pita bread rounds
3 tablespoons cream cheese, softened
1 pound mild Italian sausage (such as Johnsonville®)
1 (15 ounce) jar four-cheese pasta sauce (such as Classico®)
