Pizza Lunchable Oamc Recipes

Steps:

• Roll out pizza dough and bake according to directions on the canister.
• Put 1/4 cup of cheese in 12 snack size ziploc bags.
• Put 1/4 cup of sauce in 12 snack size bags.
• When the pizza crust is done cut into 12 squares. (The package says that 1/6 of a package is a serving which is where I am coming up with the serving sizes).
• Place two squares in each quart size ziploc.
• Add one cheese packet and one sauce packet in the package with the crust.
• Freeze.
• To eat, have your child put one package in their lunch box and by lunchtime it will the thawed and ready to eat!

Steps:

• Dissolve yeast and sugar in hot water, set aside and let sit for 8 minutes.
• In a large bowl mix flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy wooden spoon.
• Turn out onto a floured surface, knead being careful to not add too much additional flour.
• After the dough starts to really pull together work in enough olive oil to get a good elastic dough that is easy to work.
• Work in the garlic, herbs and red pepper.
• Knead for about 2 minutes more.
• Divide into four equal parts, using a rolling pin to roll out into 6-7" circles, leave an edge or a crust around the edges so your toppings won't slide off.
• Sprinkle a pizza pan with cornmeal, place 2 pizza dough rounds on the pan and bake at 500 degrees for 5 minutes.
• Repeat with other 2 rounds.
• Allow to cool on the counter, for about 10 minutes.
• Top with pizza sauce and cheese. Ending with the herbs and pepper on the very top.
• Place on cardboard rounds and wrap tightly with plastic wrap.
• To bake after freezing, bake at 400 degrees for 12-15 minutes or until cheese is melted and bubbly.

Steps:

• Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
• Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
• Spoon filling evenly onto dough, slightly pressing filling into dough.
• Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
• Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
• Preheat oven to 400°F.
• Let roll-ups sit for 10 minutes.
• Bake for 20-25 minutes or until golden.
• Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
• Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
• To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
• Serve with warmed Italian tomato sauce.

Steps:

• Brown ground beef, onion, garlic and seasoning in oil.
• Drain.
• While beef is browning, cook pasta according to the packaging
• Stir in pasta, spaghetti sauce and 3 cups cheese.
• Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
• Sprinkle with remaining mozzarella.
• Top with pepperoni.
• Cover and freeze up to 3 months.
• To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
• To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

Steps:

• Preheat oven to 375°F.
• Unroll dough into 4 long rectangles.
• Press diagonal perforations firmly to seal.
• Spread warmed cream cheese evenly on dough.
• Spread pizza sauce evenly on top of cream cheese.
• Add oregano and garlic spreading evenly over all.
• Sprinkle chopped pepperoni over all.
• Add any extra ingredients you would like.
• Sprinkle with mozzarella cheese.
• Roll up each rectangle starting at the shortest side, press and seal firmly.
• Cut each of the 4 rolls into 5 slices to make 20 slices.
• Spray cookie sheet or muffin tins with non-stick cooking spray.
• Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
• Bake 15-20 minutes or until golden brown.
• Remove from cookie sheet.
• Can be served warm or cooled and placed in the freezer.

Steps:

• Bread dough:.
• Heat the milk until luke warm, stir in yeast until absorbed.
• Add sugar, salt and oil.
• Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
• Knead until smooth and not sticky.
• Let rise for 30 min in a bowl under a dishtowel.
• Filling:.
• Brown the meat and pour off juices.
• Add bell pepper and onion.
• Season with salt, pepper, oregano and any spice of your liking, put aside.
• After the dough has risen punch it back down and knead for a couple of minutes.
• Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
• Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
• Brush the rim with egg.
• Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
• Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
• Let rise for 10 minutes.
• Bake at 350 for 10-12 minutes until golden.