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| Cheesy Sausage Pita Pockets |
"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!"
Ingredients :
- 4 pita bread rounds
- 1 pound mild Italian sausage (such as Johnsonville®)
- 1 (15 ounce) jar four-cheese pasta sauce (such as Classico®)
- 1/4 cup minced onion
- 3 tablespoons cream cheese, softened
- 1 1/2 cups shredded fresh mozzarella cheese
- 1/2 teaspoon salt
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
- Roll sausage into 32 small meatballs.
- 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.
- 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.
- 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.
- Gently stuff pita pockets with meatball mixture using a small spoon.
- Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
- Serve pockets with remaining sauce for dipping.
Notes :
- The nutrition data for this recipe includes the full amount of the pita bread. The actual amount of the bread consumed will vary.
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