Cheesy Sausage Pita Pockets Recipes

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CHEESY SAUSAGE PITA POCKETS



Cheesy Sausage Pita Pockets image

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!

Provided by Faith N

Categories     Main Dish Recipes     Sandwich Recipes

Time 40m

Yield 4

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 645.2 calories, Carbohydrate 43.6 g, Cholesterol 96.2 mg, Fat 38 g, Fiber 3.9 g, Protein 30.2 g, SaturatedFat 17.2 g, Sodium 1991.3 mg, Sugar 7 g

SAUSAGE BREAKFAST POCKETS



Sausage Breakfast Pockets image

A satisfying breakfast doesn't get much quicker and easier. Just grab one of these cheesy, sausage-stuffed rolls, and you'll be on your way. -Cheri Harrison, Cairo, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1/4 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
1 tablespoon dried parsley flakes
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

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