Homemade Italian Pita Pockets Recipe

Perfect as a meal or just a mid-week lunch, these Homemade Italian Pita Pockets are super easy to make, filling and have a taste that will have you begging for more!
Author Stacy Barr


  • 1 package of medium-sized Pitas
  • 1 package of meatballs or make your own
  • 1 package of Prosciutto Panino
  • 1 medium size onion diced
  • 1 medium size green pepper diced
  • 1 medium size red pepper diced
  • 1 Jar of Marinara Sauce
  • 1 Package of Kraft Italian Blend Shredded Cheese
  • 2-3 Sprigs of Parsley Garnish


  • In medium size skillet brown meatballs, then finish cooking them through in a 350 pre-heated oven. Once meatballs are finished, place on paper towels to absorb excess grease. Set aside. Remove prosciutto panino from package and chop in 1/2" pieces. Set aside. Dice onions and peppers and set aside. Take a pair of clean kitchen shears and cut off 1/4"along the edge of pita bread.
  • Open the pita pocket and stuff with meat, veggies, cheese and marinara sauce. For best results bake using a 9-10" cake pan turned upside down and placed in the center of a cookie sheet. Arrange stuffed pitas around upside down cake pan so they are standing up. Place in a 350 degree pre-heated oven and bake for 15 minutes. Garnish with parsley and sever with marinara sauce.


Note: You can leave meatballs whole, cut them in half or quarter them depending on your preference. Quartering the meatballs allow for a greater distribution within the pita pocket.