Cheesy Plant-Based Patty Melt 'Pockets'
with Beyond Meat® and 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
340 g
Pizza Dough
(Contains Wheat)
113 g
Yellow Onion
56 g
Spring Mix
80 g
Tomato
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
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 pieces (4 pieces for 4 ppl) on a well-floured surface.Stretch each piece of dough into a 5x8-inch round or oval shape.Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)
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, Beyond Meat® and onions. Cook, breaking up Beyond Meat® 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.
With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Top the bottom half of each piece of dough with Beyond Meat® mixture, then sprinkle mozzarella over top. Fold the top half of dough oval over filling, then crimp edges to seal. Brush 1/2 tsp oil over each calzone. Using a knife, make one 1-inch slit in the top of each calzone.
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.
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.
Once pockets have rested, add tomatoes, cucumbers, and spring mix to bowl with dressing. Toss to coat.Divide salad and pockets between plates.
