Kid’s Favorite: Easy Pizza Rolls

Simple 30 Minute Lunch Box Recipe

 

I posted these this week in the MOMable’s Facebook page.  They are a HUGE hit in my house and I’m sure you’ll enjoy getting creative filling these with the toppings your family loves.  If you are in a hurry, I even give you the store-bought dough option.  This is a great recipe for lunch your kids will love in their lunchbox.  Try serving it with some nuts or fruit to  fill them up with great nutrition and energy.  You can make these ahead of time for dinner, and save leftovers for lunch!

Prep time: 7min   Cook time: 20-30  Yields: 12 rolls

Ingredients:

  • 2 cups flour
  • Pinch of salt
  • 6 TB butter, cut into cubes
  • 2/3 cup of milk (or non dairy substitute)
  • plain flour
  • 1/4 cup pizza sauce
  • 1 cup grated cheddar cheese
  • 2/3 cup of ham chopped
  • 1 can of pineapple pieces, drained
  • Alternatives: cut veggies, pepperoni, olives, or any other favorite pizza topping

Instructions:

  1. Preheat oven to 210 degrees and line a baking tray with non-stick paper.
  2. Sift flour into a large bowl, add salt. Cut butter into the flour with a knife.
  3. Begin to add milk slowly, mix/knead.
  4. Mix/knead until the dough starts to stick to itself, put on a floured surface.
  5. Kneed the dough until smooth, then use a floured rolling pin to roll into a rectangle.
  6. Spread the pizza sauce onto the dough, sprinkle cheese, ham, and pineapple.
  7. On the long side start rolling up the dough into a log.
  8. Brush the edges with some milk to help it stick.
  9. Cut the log into 12 pieces equally.
  10. Bake for 20-30 minutes or until golden brown.
  11. Remove from oven to cool. Will keep for 2 days when stored in an airtight container in the fridge.  Bring to room temperature before serving.

Under 5min option: purchase store bought pizza dough. Roll out. Follow steps 5-8 then bake according to manufacturer.

 

 

Photobucket

White Chocolate Fruit Tart (Dole California Cook-Off)

I was so excited when I first saw this contest from Dole;  I have the most amazing recipe using Dole products that I knew I could win a fun trip to L.A. with adorable celebrity chef Ben Ford! The only problem is, the contest is for a GRILLING recipe, and my Dole recipe is a dessert (that doesn’t require the grill)!  I decided instead to pass the challenge on to you all, and let you in on my amazing recipe as well, sans trip to Hollywood.  Keep in mind, the Dole contest ends on May 15th, so fire up those grills, stat!

The secret I am about to share will pull back the curtain on my pastry chef skills.  I’ll never forget how impressed I was when my friend Karen Vernacchio walked into a dinner party carrying this dessert years ago.  I was skeptical when she claimed the recipe for this beautiful, mouth-watering treat was easy. It has since become my staple, simple yet elegant, dessert  for entertaining. I am grateful to her every time I make it. I even keep the non-perishable ingredients in my pantry, (I almost always have milk, butter and cream cheese in my fridge) so in a pinch I can just grab the fresh berries and whip it up.

White Chocolate Fruit Tart

Tart crust:

¾ c. softened butter

1 ½ c. confectioners’ sugar

1 ½ c. flour

Filling:

1 bag White chocolate chips

1 (8 oz.) pkg. cream cheese

½ c. milk

Topping:

Kiwi, assorted berries, Dole canned pineapple

Glaze:

¼ c. sugar

1 T. cornstarch

½ c. Dole pineapple juice

Preheat oven to 300. Beat the butter and sugar until light and fluffy.  Blend in flour.  Press mixture into 12 inch round tart pan, or pizza pan.  Bake 20 min. until lightly browned.  Cool completely.  In a saucepan, melt chocolate and milk until smooth.  Add cream cheese and mix until smooth.  Spread over crust to cool. Arrange kiwi, Dole pineapple and berries on top of filling.  In a saucepan, combine sugar and cornstarch, stir in Dole pineapple juice. Stir constantly until thick. Drizzle over fruit topping. Refrigerate for at least 1 hour.

Photobucket

Sweet & Savory Jambalaya

One of the highlights of my Mom 2.0 conference  in NOLA this year was winning a recipe contest sponsored by Zatarain’s.  For those not familiar with Zatarain’s, they make everything from frozen entrees, to spices, but are probably most well known for their boxed rice mixes (of which I’m a big fan).  When my husband was working in another state and I was juggling a baby, and working outside of the house FT, I loved this stuff because I could make a big batch and add lots of fresh veggies & protein, then eat it for a couple of days.  It’s filling, full of flavor, and the boxed mix gives me a nice base that I can be as creative as I want with, depending on how much time I have and what other ingredients I have on hand.  I knew a lot of people would be entering the contest, so I wanted to try something different.  I’ve been really into sweet & savory things lately, so I thought adding a little fruit to the dish would be a fun way to mix it up!  Here’s what you’ll need for this sweet & savory jambalaya that is sure to satisfy your taste buds.

  • 1 T olive oil
  • 1 Spanish onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 14 ounce can fire roasted tomatoes
  • 1 cup water
  • 1 package Zatarain’s Reduced Sodium Jambalaya Mix
  • 1 pound large shrimp, peeled & deveined
  • 1 package (12 ounces) Andouille sausage, cut into 1/4 inch clices (can use turkey sausage as a substitute)
  • 3 cups pineapple, cut into chunks (fresh is best, but I won’t judge)
  • 2 cups of craisins
  1. In large skillet, heat oil on medium heat. Add onion & peppers, cook and stir 5-7 minutes or until vegetables begin to soften.
  2. Stir in tomatoes, Jambalaya Mix & water.  Bring to a boil. Reduce heat to medium-low; cover & simmer about 15 minutes.
  3. Stir in shrimp & sausage. Put the cover back on and cook for 8 more minutes.
  4. Finally, add pineapple & craisins. Cook for an additional 2 minutes with cover on.  Make sure shrimp is pinkish and rice and veggies are cooked, then remove from heat, let cool a little bit and serve.
Related Posts Plugin for WordPress, Blogger...