- 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
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.
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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.