Lunchboxpizzabars Recipes

LUNCH BOX PIZZAS

Lunch Box Pizzas image

When you have these fun-to-make mini pizzas, it's no challenge finding lunch fare that the kids enjoy. Plus they pack nicely in sandwich bags and travel well, so there's no mess. -Rhonda Cliett, Belton, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
1/4 cup tomato sauce
1 teaspoon Italian seasoning
10 slices pepperoni
3/4 cup shredded Monterey Jack cheese

Steps:

Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. , Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 292mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

MINI LUNCHBOX PIZZAS

Mini Lunchbox Pizzas image

These Mini lunchbox Pizzas are great for school lunchboxes as they can be frozen and are easy to eat . Top them with your child's favourite pizza toppings and try and add as many veg as you can for a nutritious school lunch.

Provided by Dr Jen Cohen

Categories Lunchbox

Time 40m

Number Of Ingredients 5

Ingredients

1.25 Cups Self-raising flour (I used mostly wholemeal flour)
1 Cups Natural or Greek Yoghurt
1/4 Cup Pizza Sauce
1/2 Cup Grated Cheese
1 Cup Pizza Toppings

Steps:

Combine the self-raising flour and Greek yogurt in a bowl until it comes together and forms a ball. This will take a few minutes
Turn the pizza dough onto a floured surface and knead until smooth. You may need to add extra flour at this step.
Roll the pizza dough out flat and use a circle shape to cut out the rounds of pizza. Place these onto a prepared tray
Top the pizza rounds with pizza sauce, toppings of your choice and cheese. We made ours with zucchini, capsicum, cherry tomatoes, pineapple and olives.
Cook for 20 minutes in a 200 degree oven. I like to use the pizza setting on my oven so the heat is coming from under the pizzas.

LUNCH BOX PIZZAS

Lunch Box Pizzas image

Make and share this Lunch Box Pizzas recipe from Food.com.

Provided by tweetyfan

Categories Lunch/Snacks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (7 1/2 ounce) package refrigerated buttermilk biscuits (10 biscuits)
1/4 cup tomato sauce
1 teaspoon italian seasoning
10 slices pepperoni
3/4 cup shredded monterey jack cheese

Steps:

Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.

Nutrition Facts : Calories 110.2, Fat 6.2, SaturatedFat 2.6, Cholesterol 9.8, Sodium 347.2, Carbohydrate 9.9, Fiber 0.4, Sugar 2, Protein 3.9

LUNCH BOX PIZZAS

Lunch Box Pizzas image

'It's a challenge finding lunch fare that both our children enjoy,' confides Rhonda Cliett of Belton, Texas. 'These mini pizzas are fun to make. They pack nicely in plastic sandwich bags and travel well, so there's no mess.'

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 5

Ingredients

1 (7.5 ounce) package refrigerated buttermilk biscuits
¼ cup tomato sauce
1 teaspoon Italian seasoning
10 slices pepperoni sausage
¾ cup shredded Monterey Jack cheese

Steps:

Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425 degrees F for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator.

Nutrition Facts : Calories 112 calories, Carbohydrate 9.7 g, Cholesterol 9.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 323.4 mg, Sugar 1.9 g

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