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

Prep and Cook

  • 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.


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