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!

INGRIDIENT

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

DIRECTION

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.