Cheesy Patty Melt 'Pockets'
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Cheesy Patty Melt 'Pockets'

Cheesy Patty Melt 'Pockets'

with Garden Salad

Combine savoury and cheesy flavours of diner classic patty melts with beloved Italian street food, calzones and what you have is a meal mash-up the whole family will love. Served with a fresh salad, it's a recipe for an irresistible dinner!

Family Friendly

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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Beef

340 g

Pizza Dough

(Contains Wheat)

113 g

Yellow Onion

56 g

Spring Mix

95 g


66 g

Mini Cucumber

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

BBQ Seasoning

2 tbsp

Tomato Sauce Base

1 unit(s)

Beef Broth Concentrate

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

All-Purpose Flour*

(Contains Gluten)

¼ tsp


2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1050 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate106 g
Sugar13 g
Dietary Fiber6 g
Protein55 g
Cholesterol105 mg
Sodium1750 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.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Silicone Brush
Large Bowl


Prep dough

Before starting, remove pizza dough from fridge and rest in a warm spot for 1 hr.Preheat the oven to 450˚F.Wash and dry all produce. Sprinkle both sides of dough with flour.With floured hands, divide dough into 2 equal-sized pieces (4 pieces for 4 ppl) on a well-floured surface.Stretch each piece of dough into a 5x8-inch round or oval shapes.Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)

Prep and cook beef

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats. Peel, then cut onion into 1/4-inch pieces.When hot, add 1/2 tbsp (1 tbsp) oil, beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.Add tomato sauce base, broth concentrate, BBQ Seasoning and 1/4 cup (1/2 cup) water. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.

Assemble pockets

With floured hands, stretch dough again into large oval shapes. (NOTE: Dough should now hold its shape.)Top bottom half of each dough oval with beef mixture, then sprinkle mozzarella over top.Fold top half of dough oval over filling, then crimp edges to seal.Brush 1/2 tsp oil over each pocket.Using a knife, make one 1-inch slit into tops of each pocket.

Bake pockets

Bake in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)Allow pockets to cool slightly before serving, 3-4 min.

Finish prep

Meanwhile, cut tomato into 1/4-inch pieces.Thinly slice cucumber.Add vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Season with salt and pepper, then stir to mix.

Finish and serve

Once pockets have rested, add tomatoes, cucumbers and spring mix to bowl with dressing. Toss to coat.Divide salad and pockets between plates.