Wrap ‘n Pack Pizza Pouches

Rainbow Muffins

You’ll Need

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

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.