Boboli Topping

• 1 tablespoon vegetable oil
• 1 small onions thinly
• 1 teaspoon dijon mustard
• 1 teaspoon ginger grated
• 1 tablespoon orange juice
• 1/2 teaspoon orange zest grated
• 1/2 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 medium apples sliced
• 8 ounces pork roast, sliced
• 1 each boboli shells warmed

1. In 10-inch skillet, heat oil; stir in onion.
2. Heat until onion is limp.
3. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt.
4. Add apple and sauce mixture to onion.
5. Cover and cook over low heat until apples are soft.
6. Add pork; cook until heated.
7. Spoon half of cooked mixture into each bread shell.
8. Quarter each for ease in eating.
9. Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each.

vegetable oil, onions, mustard, ginger grated, orange juice, orange zest, chili powder, brown sugar, apples, pork roast, boboli shells warmed

Taken from recipeland.com/recipe/v/boboli-topping-42386 (may not work)