Informations supplémentaires
35 min.
|
652 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 425°F. Chop the onion and garlic. Peel the potatoes and cut them into very small cubes. Whisk the egg. Cut the Brussels sprouts in 2 or 4 depending on the size.
2. Cook the meat
Heat a drizzle of oil in a large skillet over medium-high heat. Add the potatoes and cook 6-8 minutes. Add salt. Add the veal, onion and tourtière spices. Cook for 4-5 minutes. Add salt and pepper.
3. Garnish the dough
Roll the pizza dough with the flour to the desired thickness. Make a large rectangular pizza. Place on a baking sheet lined with baking paper. Top the entire surface of the pizza dough with the veal mixture. For 4 servings, make 2 large pizzas. Roll the dough into a long log. Brush the dough with the whisked egg. Bake in the oven for 18-20 minutes until browned.
4. Cook the Brussel sprouts
Place the Brussels sprouts in a large bowl with the garlic, a drizzle of oil, salt and pepper. Mix then place on a sheet pan covered with baking paper. Bake in the oven for 16-18 minutes.
5. Prepare the ketchup
Add the canned tomato paste, maple syrup, onion powder, a pinch of salt and 1/4 cup of apple cider vinegar in a saucepan. Bring to a boil. Reduce the heat to low and simmer 4-6 minutes until thickened slightly.
6. Plate your dish
Serve the stromboli with the Brussel sprouts and ketchup. Bon appétit!
2unitPizza Dough
280gGround Veal
1gGarlic Clove(s)
250gYellow Potato(es)
1unitYellow Onion(s)
156mlTomato Paste
40mlMaple Syrup
3gGranulated onion
250gBrussels Sprouts
1unitFresh egg
5gTourtière Spices
What you need
652 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
21g
32%
cholesterol
70mg
23%
fiber
13g
52%
protein
38g
saturated
8g
40%
sodium
399mg
17%
sugar
36g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg