Make Ahead Recipe
Wrap ‘n Pack Pizza Pouches
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup corn kernels
- ½ cup shredded zucchini, yellow or green
- ½ cup shredded carrots
- ½ cup finely diced tomato
- ¾ cup finely diced chicken, turkey, ham or salami
- 2 Tbsp thick salsa or tomato sauce
- 1 lb frozen whole wheat pizza dough, thawed and room temperature OR 1 pkg naan bread
- Parchment paper
- Rolling pin
Prep and Cook
- In medium bowl, combine cheese, corn, zucchini, carrot, tomato, chicken and salsa. Set aside.
- Preheat oven to 450°F.
For Pizza Dough:
- 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.)
- 1 ½ cups (375 mL) whole wheat flour
- 1 cup (250 mL) oat bran
- 1 tsp (5 mL) each baking soda, baking powder and cinnamon
- ⅓ cup (75 mL) packed brown sugar
- 1 ½ cups (375 mL) blueberries
- 1 cup (250 mL) shredded zucchini or carrots
- 1 apple, cored and shredded (about 1 cup/250 mL)
- 1 egg, lightly beaten
- 1 cup (250 mL) milk
- ¼ cup (50 mL) vegetable oil
Prep and Cook
- 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.
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