Grilled Italian Sausage and Bell Pepper Folds

Save time by doubling up when grilling simple sausages – adding bell peppers, onions, and herbs alongside – for these satisfying pocket sandwiches.


4 servings


4 links uncooked Italian pork sausage
1 medium green bell pepper, cut into 8 pieces
1 medium red bell pepper, cut into 8 pieces
1 medium onion, sliced
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
4 soft pita folds (about 6 inches in diameter)
4 (3/4 to 1-oz.) slices mozzarella cheese


Preheat gas or charcoal grill. When grill is heated, place sausage links on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes, turning occasionally.

Meanwhile, in medium bowl, combine bell peppers, onion, oil, Italian seasoning and salt; toss to mix. Place in grill basket (grill "wok").

After sausages have cooked for 10 minutes, add grill basket to grill. Cook an additional 10 to 15 minutes or until sausages are no longer pink in center and vegetables are crisp-tender, turning sausages and shaking basket occasionally to mix vegetables.

To warm pita folds, microwave 2 pita folds on High about 30 seconds; repeat with remaining pita folds. Top pita folds with sausages and bell pepper mixture. Top each with cheese; fold over.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Soft pita folds are pliable and perfect for wrapping around sandwich ingredients. The pita folds do not have a pocket like traditional pitas do.

Instead of the pita breads, you can use bratwurst or hoagie buns to serve these hearty sandwiches.

To broil sausage links and vegetables, place sausages on broiler pan; broil 4 to 6 inches from heat for 10 minutes, turning occasionally. Add vegetables to broiler pan; cook an additional 10 to 15 minutes, turning vegetables and sausages occasionally.

Nutritional Information

Amount per serving: Calories 470 (Calories from Fat 225), Total Fat 25 g (Saturated Fat 9 g), Cholesterol 65 mg; Sodium 1160 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g, Sugars 5 g), Protein 25 g; Exchanges: 2 1/2 Starch; 2 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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