Cheesy Scarpariello Pockets by @erekav

35 min

5 servings

🍗

450 g

Chicken sausage

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🫑

1

Bell pepper

🧂

0.5 tsp

Kosher salt

🍅

2 tbsp

Tomato paste

🌿

3 tsp

Thyme

🧈

1 tbsp

Butter

🍷

2 tbsp

Sweet vermouth

🫑

20

Pepadew peppers

🫑

2 tbsp

Pepadew pepper juice

🌶️

80 ml

Pepperoncini

🧀

6 slices

Provolone

🍞

5

Pita pockets

  1. Add
    • Chicken sausage

    Add uncased chicken sausage to a large skillet and cook over medium-high heat, breaking it into small pieces as it cooks.

  2. Add
    • Chicken sausage
    • Yellow onion
    • Garlic

    When it is almost fully cooked through, lower the heat to medium, move the sausage to one side of the pan, and add the onion, garlic, bell pepper, and salt to the other side.

  3. Combine
    • Chicken sausage
    • Yellow onion
    • Garlic

    Continue cooking until the veggies are tender and the onions are translucent, then combine the sausage and veggies so they are no longer on separate sides.

  4. Add
    • Tomato paste
    • Butter
    • Sweet vermouth

    Make a space in the center, then add the tomato paste, butter, sweet vermouth, and thyme, and mix well.

  5. Cook

    Let cook for 3 more minutes.

  6. Add
    • Pepadew peppers
    • Pepperoncini
    • Provolone

    Add the pepadew peppers, pepadew pepper juice, pepperoncini, and provolone, and mix until the provolone has completely melted.

  7. Fill
    • Pita pockets
    • Chicken sausage
    • Yellow onion

    Fill the pita pockets and serve warm.

Cheesy Scarpariello Pockets by @erekav

35 min

5 servings

🍗

450 g

Chicken sausage

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🫑

1

Bell pepper

🧂

0.5 tsp

Kosher salt

🍅

2 tbsp

Tomato paste

🌿

3 tsp

Thyme

🧈

1 tbsp

Butter

🍷

2 tbsp

Sweet vermouth

🫑

20

Pepadew peppers

🫑

2 tbsp

Pepadew pepper juice

🌶️

80 ml

Pepperoncini

🧀

6 slices

Provolone

🍞

5

Pita pockets

Preparation Steps

  1. Step 1/7

    Add uncased chicken sausage to a large skillet and cook over medium-high heat, breaking it into small pieces as it cooks.

    🍗Chicken sausage
    🍳Large skillet
    🥄Wooden spoon

  2. Step 2/7

    When it is almost fully cooked through, lower the heat to medium, move the sausage to one side of the pan, and add the onion, garlic, bell pepper, and salt to the other side.

    🍗Chicken sausage
    🧅Yellow onion
    🧄Garlic
    🫑Bell pepper
    🧂Kosher salt
    🍳Large skillet
    🥄Wooden spoon

  3. Step 3/7

    Continue cooking until the veggies are tender and the onions are translucent, then combine the sausage and veggies so they are no longer on separate sides.

    🍗Chicken sausage
    🧅Yellow onion
    🧄Garlic
    🫑Bell pepper
    🍳Large skillet
    🥄Wooden spoon

  4. Step 4/7

    Make a space in the center, then add the tomato paste, butter, sweet vermouth, and thyme, and mix well.

    🍅Tomato paste
    🧈Butter
    🍷Sweet vermouth
    🌿Thyme
    🍳Large skillet
    🥄Wooden spoon

  5. Step 5/7

    Let cook for 3 more minutes.

    🍳Large skillet

  6. Step 6/7

    Add the pepadew peppers, pepadew pepper juice, pepperoncini, and provolone, and mix until the provolone has completely melted.

    🫑Pepadew peppers
    🫑Pepadew pepper juice
    🌶️Pepperoncini
    🧀Provolone
    🍳Large skillet
    🥄Wooden spoon

  7. Step 7/7

    Fill the pita pockets and serve warm.

    🍞Pita pockets
    🍗Chicken sausage
    🧅Yellow onion
    🧄Garlic
    🫑Bell pepper
    🧂Kosher salt
    🍅Tomato paste
    🌿Thyme
    🧈Butter
    🍷Sweet vermouth
    🫑Pepadew peppers
    🫑Pepadew pepper juice
    🌶️Pepperoncini
    🧀Provolone
    🍳Large skillet

Composition

Ingredients

Types

Meat, Poultry, Vegetables, Seasonings, Condiments, Herbs, Dairy, Alcohol, Cheese, Bread, Grains

Ingredients

Chicken sausage, Yellow onion, Garlic, Bell pepper, Kosher salt, Tomato paste, Thyme, Butter, Sweet vermouth, Pepadew peppers, Pepadew pepper juice, Pepperoncini, Provolone, Pita pockets

Notes

Chicken sausage (uncased), Yellow onion (small, diced), Garlic (minced), Bell pepper (diced), Thyme (fresh or dried), Pepadew peppers (cut in half), Pepperoncini (diced), Pita pockets (grilled and sliced in half)

Allergens

Milk, Sulphites, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 32g, Fat: 22g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 260mg, Iron: 2.8mg, Potassium: 470mg

Vitamins

Vitamin C: 28mg, Vitamin A: 120mcg RAE, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Large skillet, Wooden spoon, Knife, Cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Game day, Football watch party, Crowd-feeding party

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Melty, Gooey, Juicy, Tender, Crisp-edged, Soft

Flavors

Savory, Cheesy, Tangy, Sweet, Mildly spicy, Herbaceous, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate : 3-4 days (Cool leftovers promptly within 2 hours,Store in an airtight container,Reheat until steaming hot), Freeze : 2-3 months (Freeze cooled filling or assembled pockets in airtight freezer-safe packaging,Thaw in the refrigerator before reheating)