Boboli Topping
19
19
Ingredients
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
onions
thinly |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
ginger
grated |
* |
| 1 | tablespoon |
orange juice
|
|
| ½ | teaspoon |
orange zest
grated |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | medium |
apples
sliced |
|
| 8 | ounces |
pork
roast, sliced |
|
| 1 | each |
boboli shells
warmed |
* |
Directions
In 10-inch skillet, heat oil; stir in onion.
Heat until onion is limp. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt.
Add apple and sauce mixture to onion.
Cover and cook over low heat until apples are soft.
Add pork; cook until heated.
Spoon half of cooked mixture into each bread shell.
Quarter each for ease in eating.
Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each.
Nutrition Facts
Serving Size 77g (2.7 oz)Amount per Serving
Calories 11644% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 32mg
11%
Sodium 34mg
1%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
2%
Sugars g
Protein
22g
Vitamin A 1%
•
Vitamin C 5%
Calcium 1%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
