I have a couple of pizza fans in my house. They would happily eat pizza everyday if I let hahaha. On our lunchbox rotater is mini pizzas which are super easy to make and freeze but I do like to get creative and give them some variety while sticking to flavours I know that they love.
I got my trusty bread maker out and made the same dough that I use for my Vegemite and Cheese Scrolls but instead of making scrolls I made stuffed rolls. They are perfect to transport in the lunchbox and because I already know that my boys love cold pizza I knew these would be a winner too cold in their lunchbox.
A little extra effort on a Sunday when you don’t have much on will ensure a week of lunches.
I am using a packet of D’Orsogna Antipasto Crudo which can be found at your local IGA. It is a variety of four – Coppa, Csabi, Pepperoni and Salami. I used a little of each to make each bite interesting.
1 Serve of dough
1 Packet of D’Orsogna Antipasto Crudo
Jar of Vegetable Pasta Sauce
LET’S PUT IT ALL TOGETHER
- Make the dough as per the instructions in the link.
- Divide the dough into 12 balls.
- Roll each ball out to forma circle that is about 15cm in diameter. There is no need to be exact.
- Spoon about a tablespoon of the vegetable pasta sauce onto the dough, top with a piece of salami, csabai and half a piece of pepperoni and a sprinkling of cheese.
- Fold the dough over to form a sealed ball. Brush with a little milk to help the dough stick together. Place onto a lined baking tray and repeat with the remaining 11 balls of dough.
- Brush the tops of the balls with milk and place into a preheated 200 degree Celsius oven to cook for about 20 minutes or until the rolls are lightly golden and feel cooked.
Enjoy straight from the oven or allow to cool before placing into ziplock bags and freezing for up to 3 months.
Allow to defrost before either reheating or eating cold.