Our Plans
Cheesy Plant-Based Patty Melt 'Pockets'
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Plant-Based Patty Melt 'Pockets'

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!

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


serving amount

2 unit(s)

Beyond Meat®

340 g

Pizza Dough

(Contains Wheat)

113 g

Yellow Onion

56 g

Spring Mix

80 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

Calories870 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber8 g
Protein50 g
Cholesterol28 mg
Sodium1540 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
Slotted Spoon
Large Bowl
Small 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 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.)

Prep and cook  Beyond Meat®

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.

Assemble pockets

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 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.