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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!"
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40 m servings 645 cals
Original recipe yields 4 servings (4 pockets)

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  • Prep

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  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
  3. Roll sausage into 32 small meatballs.
  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.
  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.
  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.
  7. Gently stuff pita pockets with meatball mixture using a small spoon.
  8. Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
  9. Serve pockets with remaining sauce for dipping.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the pita bread. The actual amount of the bread consumed will vary.

Nutrition Facts

Per Serving: 645 calories; 38 g fat; 43.6 g carbohydrates; 30.2 g protein; 96 mg cholesterol; 1991 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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We enjoyed this recipe. Easy to make for a quick dinner and was very tasty. I accidentally added the whole amount of sauce to the meatballs, so after fishing them out with a spoon to stuff the...

These were delightful. I used spicy italian turkey sausage and made it all in one pan. After frying the meatballs I removed to a plate, deglazed the pan with 1/2 c of water and added cream chee...

Love it