Tag Archives: Lunch-box idea

Don’t Forget the Frozen Pizza Dough!

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Remember when I made the whole wheat pizza dough?

If you don’t or are reading this blog for the first time….check it out here.

I froze a part of  it for later.

Well, the kids are back at school and I’m back to dusting the cobwebs off my creative brain cells, urging them to somewhat creakily wake up and think up interesting goodies to pack for lunch.

5 am…..Y A A AWN and S..T..R…E…C…….H………………

Desperate scramble for my morning jolt……a cuppa coffee…….

Light bulbs pop……hey there is some frozen pizza dough!!

I took the dough out and left it to thaw and rise again.

(You could leave it in the fridge the previous night)

Using the pizza sauce which I always have on hand, frozen, I sautéed some mushrooms, corn and leftover grilled chicken and mixed it with the pizza sauce.

Cut the dough into equal pieces….as many as you require.

Roll it out and put some of the filling along with some cheese.

Fold over and seal by brushing a little water or egg around the edges and pressing

with the help of a fork.

If you look carefully, you will notice that I have left a small corner unsealed.

This allows for the steam to escape and prevents the bread from splitting while baking.

Cover with a damp cloth and leave it to rise for @ 10-15 minutes.

Brush with egg wash before baking.

Bake at 200 deg C for 10 min or till firm and golden.

….And TAA DAAA…….

Perfect little CALZONE for the lunch box!  Delicioso!!!

CALZONE literally meaning a stocking or trouser is nothing but a folded pizza.

It’s filling consists of ingredients similar to pizza toppings.

My 7-year-old only eats a Pizza Margherita and hates any toppings on her pizza.

This is a great way to stuff all kinds of veggies into a bun…..it’s not visible!

But considering that it is a ‘totally cool’ lunch…..it goes down with pride!!

So don’t forget that frozen pizza dough………….

I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.
”

Jarod Kintz, This Book Has No Title

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