Bocconcini-and-Sausage Flatbreads

Name: Bocconcini-and-Sausage Flatbreads with Balsamic-Dressed Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 100 g Bocconcini Cheese; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 56 g Arugula and Spinach Mix; 85 g Red Grapes; 1 tbsp Balsamic Vinegar; 2 unit(s) Flatbread; 28 g Seed Blend; ¼ unit(s) Red Onion; ½ tsp Garlic Salt; 2 tbsp Oil*; 0.13 tsp Pepper*; ¼ tsp Sugar*; 0.06 tsp Salt*

with Balsamic-Dressed Salad

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Sun-dried tomato pesto serves as the savoury base for flatbreads topped with fresh bocconcini, Italian sausage and vibrant basil. The side salad features red grapes, giving the plate a juicy pop of sweetness!

Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Red onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Grapes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Quick

•New

Allergens:

Milk

•Sulphites

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)

100 g

Bocconcini Cheese

(Contains: Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

56 g

Arugula and Spinach Mix

85 g

Red Grapes

1 tbsp

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

28 g

Seed Blend

(May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

¼ unit(s)

Red Onion

½ tsp

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Sugar*

0.06 tsp

Salt*

Nutrition Values

Calories1080 kcal

Fat62 g

Saturated Fat18 g

Carbohydrate84 g

Sugar24 g

Dietary Fiber8 g

Protein49 g

Cholesterol115 mg

Sodium2040 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium1050 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Bowl

•Whisk

Cooking Steps

PDF

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Season with pepper and half the garlic salt (use all for 4 ppl), then stir to combine.

Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
Spread sun-dried tomato pesto over flatbreads.
Peel, then thinly slice one-quarter of the onion into rings or half-moons. (NOTE: Slice more or fewer rings or half-moons, as desired.)

Top flatbreads with sausage, then some onions.
Sprinkle with Parmesan.
Tear bocconcini over top.
Bake flatbreads in the middle of the oven, until edges are golden-brown and cheese is melted, 6-8 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)

Meanwhile, halve grapes.
Combine vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Season with salt and pepper, then whisk to combine.
Add remaining onions, then toss to coat. Set aside to marinate.
When flatbreads are almost done, add arugula and spinach mix and grapes to the bowl with marinated onions, then toss to combine.