Oven-Baked Sausage & Mozzarella Pitas with Arugula & Roasted Red Peppers
Ready to Cook

Oven-Baked Sausage & Mozzarella Pitas

with Arugula & Roasted Red Peppers

35 MIN
2 Servings
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty filling—featuring hot Italian sausage and melty mozzarella cooked in a vibrant tomato sauce—to serve inside soft garlic and herb pitas. You’ll finish the pitas off with crisp, peppery arugula.

Get Cooking
  • Nutrition
  • Calories
    740 Cals (est.)
Oven-Baked Sausage & Mozzarella Pitas with Arugula & Roasted Red Peppers
  • 10 oz Hot Italian Pork Sausage
  • 2 Pocketless Pitas
  • 2 oz Arugula
  • 1 8-Oz Can Tomato Sauce
  • 1 oz Sliced Roasted Red Peppers
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Single-Use Aluminum Tray

Tips from Home Chefs

Start the tray
1 Start the tray

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Add the sausage to the tray in an even layer (tearing into bite-sized pieces before adding). Bake, uncovered, 10 minutes. Leaving the oven on, remove from the oven. Carefully drain off and discard the excess oil from the tray.

2 Finish the tray

Add half the tomato sauce (you will have extra); stir to combine. Add the cheese in an even layer (tearing into bite-sized pieces before adding). Return to the oven and bake, uncovered, 10 to 12 minutes, or until the cheese is melted and the sausage is cooked through. Remove from the oven; let stand at least 3 minutes.

Finish the tray
Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Meanwhile, wash and dry the arugula; place in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Serve the finished tray with the warmed pitas. Top with the peppers and dressed arugula. Enjoy!

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