Cheesy Pita Pockets Recipes

CHEESY SAUSAGE PITA POCKETS

Steps:

• 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.

CHEESY PITA POCKETS

Steps:

• In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
• Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.
• (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).