Pork Sausage & Pepper Flatbreads

Name: Pork Sausage & Pepper Flatbreads with Monterey Jack & Mozzarella
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Yellow Onion; 1 unit Long Green Pepper; 9 ounce Italian Pork Sausage Mix; 1 unit Tomato Paste; 2 unit Flatbreads; ½ cup Mozzarella Cheese; ¼ cup Monterey Jack Cheese; Salt; Pepper; 3 teaspoon Cooking Oil; 2 tablespoon Butter

with Monterey Jack & Mozzarella

Get 10 Free Meals + Free Item For Life

Web Description: This week, our chefs took the beloved sausage and pepper-stuffed Italian hoagie from stadium standard to stellar weeknight dinner with a few delicious twists. First, they dropped the hoagie roll and replaced it with golden, crispy flatbread. They are then spread with a rich tomato sauce and topped with sweet roasted pepper slices and savory sausage. Finally, they topped it with two kinds of cheese. Yep, it’s safe to say this dish is a home run.

Allergens:

Sesamzaad

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

9 ounce

Italian Pork Sausage Mix

1 unit

Tomato Paste

2 unit

Flatbreads

½ cup

Mozzarella Cheese

¼ cup

Monterey Jack Cheese

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

2 tablespoon

Butter

Nutrition Values

/ per serving

Calories910 kcal

Fat57 g

Saturated Fat24 g

Carbohydrate71 g

Sugar14 g

Dietary Fiber5 g

Protein40 g

Cholesterol140 mg

Sodium2030 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.

Utensils

•Baking Sheet

•Large Pan

•Medium Bowl

•Whisk

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Slice top off green pepper; core and deseed, then cut crosswise into ½-inch-thick rings.

• Place flatbreads on a lightly oiled baking sheet; toast on top rack until golden, 5-7 minutes. (For 4 servings, divide between 2 sheets; toast on top and middle racks.)

• While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, salt, and pepper. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Turn off heat; transfer veggies to a plate. Wipe out pan. • Remove sausage* from casing if necessary; discard casing. Heat a drizzle of oil in same pan over medium-high heat. Add sausage to pan and cook, breaking meat up into pieces, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.

• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.