My son started kindergarten this Fall. I can see he’s already getting bored with the sandwiches I pack, no matter how much I vary the fillings. It’s hard for cold sandwiches to measure up to hot cafeteria food! I stumbled on one that he really likes – pizza rolls! Or calzones as some call them, I think. To follow up on the last post on my basic pizza dough recipe, I usually make enough dough and toppings to make these hearty lunchbox items the same time I make pizzas which is usually at least once a month. Here’s how I make the rolls so that it’s easy to reheat in the morning and packs/keeps well for several hours:
- Roll out dough into an elongated rectangular-ish shape
- Lightly brush dough with olive oil
- Sprinkle first layer with shredded cheese
- Add other toppings; my favorite combination is sausage, bell peppers, mushrooms, onions, olives, and one or two slices of tomatoes without the juicy seed part. Do not add sauce as it will make the rolls soggy but instead, pack the marinara (or ranch) sauce on the side for dipping.
- Top off with another layer of cheese
- Fold and seal, leaving a small opening around the center for steam to escape
- Bake a few minutes longer as you would the pizzas, until the top crust is browning
- Let cool, then wrap in foil
- Keep refrigerated; the morning of, reheat in the microwave until very warm but not steaming hot and pack it in foil
And by the way, I created a new category – Lunchbox – for future blog posts like these.
2 Comments