Boboli topping 18

1 servings

Ingredients

Quantity	Measure	Ingredient
		Roast Pork & Apple Boboli
½	teaspoon	Chili powder
1	tablespoon	Vegetable oil
1	teaspoon	Brown sugar
1	small	Onion -- thinly sliced salt
1	teaspoon	Dijon-style mustard
1	medium	Apple -- thinly sliced
1	teaspoon	Grated fresh ginger
8	ounces	Roast pork -- thinly sliced
1	tablespoon	Orange juice
1		8 oz Boboli Shell -- warmed
		Or
½	teaspoon	Orange peel -- grated
2		Six-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 :