Wrap ‘n Pack Pizza Pouches
By 
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.
