Party Pizza Appetizers - Kraft Recipes Top
Comida Kraft
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Party Pizza Appetizers

Prep Time
20
min.
Total Time
30
min.
Servings

24 servings

Bring the party wherever you go with these Party Pizza Appetizers. These yummy pizza appetizers with sausage and Mozzarella take just 10 minutes to bake.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cook sausage and vegetables in large skillet on medium heat until sausage is done, stirring occasionally. Drain; return sausage mixture to skillet. Add pizza sauce, VELVEETA and seasonings; mix well. Cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
  • Place pita rounds in single layer on baking sheet; top with sausage mixture and mozzarella.
  • Bake 10 min. or until mozzarella is melted. Cut each pizza into 4 wedges to serve.

Special Equipment Needed

Make Ahead

Top pita bread rounds with cooked sausage mixture as directed. (Do not top with mozzarella.) Place in single layer on baking sheet; freeze until firm. Transfer to freezer-weight resealable plastic bags. Freeze up to 2 months. When ready to serve, place desired number of pitas on baking sheet; top each with 1/3 cup mozzarella. Bake in 400ºF oven 15 min. or until snacks are heated through and mozzarella is melted. (No need to thaw first.)

Variation

Prepare recipe as directed, substituting a 9.25-oz. French bread baguette, cut horizontally in half, for the split pita breads.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 90
Total fat 4.5g
Saturated fat 2g
Cholesterol 15mg
Sodium 310mg
Carbohydrate 7g
Dietary fiber 0.7404g
Sugars 1g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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