Protein Swap | Ground Pork Cheeseburger Stromboli
with Cornichons, Onion & BBQ Sauce
Cooking time
30 minutes
Servings
2/4
Calories
1130 /serving
A cheeseburger and a deluxe pizza, rolled into one? Please and grazie! The stromboli is an Italian-American invention that we’re celebrating with another all-American fave. The key: brushing egg on the dough ensures that it comes out with a professional sheen.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Tomato
- 1 Head of lettuce
- 1 Onion (or shallot)
- 30ml Sherry vinegar
- 16g Cornichons
- 30ml BBQ sauce
- 60g Grated mozzarella
- 454g Pizza dough
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Eggs • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Basting brush
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
46 g
Saturated Fat
12 g
Sodium
2470 mg
Total Carb
124 g
Sugars
15 g
Protein
56 g
Fibre
9 g
Preparation
Cook & coat the crumbled patties
- Preheat the oven to 425°F.
- Set the dough aside to come up to room temperature.
- Halve, peel and small-dice the onion.
- Crumble the patties.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and onion; season with the spices and S&P.
- Cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the BBQ sauce; stir well.
- Transfer to a plate and allow to cool slightly.
Mise en place
- Meanwhile, thinly slice the cornichons and lettuce crosswise.
- Medium-dice the tomato.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth.
Prepare the stromboli
- On a well-oiled sheet pan, roll or spread the dough out to a ¼ inch thickness (approx. 10x16 inch rectangle).
- Spread with the crumbled patties, leaving 1-inch free around the edges.
- Top with the cornichons and cheese.
- Gently roll the dough lengthwise, folding in the ends to seal the filling.
Bake the stromboli
- Cut a few slits on top of the stromboli and brush with the egg.
- Bake, 22 to 26 min., until golden brown and the dough is cooked through.
- Let sit for 5 min. before serving.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, tomato, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
- Transfer the stromboli to a cutting board and cut crosswise into 1 ½ inch pieces.
- Divide the stromboli and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
