Make Ahead Recipe

• In medium bowl, combine cheese, corn, zucchini, carrot, tomato, chicken and salsa. Set aside.
• Preheat oven to 450°F.

• Divide pizza dough into eight pieces.
• On lightly floured parchment paper, roll out each piece of dough to a circle about 10 cm in diameter and 5 mm thick.
• Evenly spoon pizza filling onto half of each round.
• Fold over filling to create a semicircle. Crimp and seal edges tightly (they leak easily when cooked).
• Transfer onto baking sheet (using the parchment paper underneath).
• Bake on parchment paper-lined baking sheet for 15 to 20 minutes or until golden brown.
• Keep in fridge or freezer until ready to serve.
• Reheat in oven or microwave in the morning and wrap in tin foil for lunch that day.

Good to know: For an easy short cut, we found the Naan breads to work the best because they are thinner and fold more easily. (Note that they don’t close all the way so lots of cheese helps to keep them together.)

• In large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
• Add blueberries, zucchini, apple, egg, milk and oil.
• Stir until just combined.
• Divide evenly among greased or paper-lined muffin cups.
• Bake in 400°F (200°C) oven 15 to 18 minutes or until tops are just firm to the touch.

Good to know: Use wild blueberries (smaller) for muffins. Freeze extra muffins in re-sealable plastic bags for breakfast on-the-run or easy school snacks.