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.
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.)
Prepare recipe as directed, substituting a 9.25-oz. French bread baguette, cut horizontally in half, for the split pita breads.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.