Boboli topping 18

1 servings

Ingredients

QuantityIngredient
Roast Pork & Apple Boboli
½teaspoonChili powder
1tablespoonVegetable oil
1teaspoonBrown sugar
1smallOnion -- thinly sliced salt
1teaspoonDijon-style mustard
1mediumApple -- thinly sliced
1teaspoonGrated fresh ginger
8ouncesRoast pork -- thinly sliced
1tablespoonOrange juice
18 oz Boboli Shell -- warmed
Or
½teaspoonOrange peel -- grated
2Six-inch shells
DOROTHY CROSS TMPJ72B-----

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 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.Source: Mable Hoffman's "Finger Food". Formatted for MM by Norma Wrenn npxr56b (wrv) Recipe By :