Cheesy Sausage Pita Pockets


  • 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.