Pizza Hot Pocket with Cassava Wraps and Cashew Cheese
with Italian house salad
We didn't want our paleo community members to miss out on this fun meal, so we're using some paleo-friendly subs to make hot pockets! A side of classic Italian house salad makes this a great meal that is guaranteed to please everyone around your dinner table.
Ingredients
- Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
- Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
- Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Eggs - 1
- Water - 1 Tbsp
- Parchment paper - for baking
- Oil, cooking - 1 Tbsp
- Italian sausage, raw - 8 oz
- Cassava wraps, large - 4
- Marinara sauce - 1 cup , plus extra for dipping (use your favorite store-bought variety)
- Cashew-based 'cheese', any variety - 8 oz
Prep
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Lettuce / Tomatoes / Olives - Prep as directed.
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Make egg wash - Whisk eggs with water.
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Make
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Heat oven to 425F / 218C degrees.
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Line a sheet pan with parchment paper.
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While the oven heats, heat a skillet with cooking oil over medium heat. Add the sausage and cook, breaking it apart, until cooked through and browned, 6 to 8 minutes. Set aside.
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Working with one of the casava wraps at a time, fill the center of the wrap with sauce, cashew cheese, and sausage. Roll the wrap up like a burrito to enclose the filling and place the wrap seam-side down on the prepared sheet pan. Repeat with the remainder of the wraps and filling.
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Brush the tops of the wraps with egg wash (this will help them to brown).
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Bake the hot pockets for 12 to 15 minutes, until golden.
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While the hot pockets bake, whisk together vinegar, mustard, and oregano in a large mixing bowl. Add olive oil while whisking. Top the vinaigrette with lettuce, tomatoes, and black olives. Wait to toss until right before serving.
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Enjoy hot pockets with marinara sauce for dipping and salad on the side.
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