Pizza Wheels
4

Makes 16

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These pizza wheels are fast and easy to make, and the perfect size for a snack that won't interfere with dinner.

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    Ingredients: 
    • 2 2/3 cups all-purpose flour, plus extra for rolling and kneading
    • 2/3 teaspoon kosher salt
    • 1 1/2 teaspoon active dry yeast
    • 1 cup warm 1% milk
    • 2 tablespoons olive oil
    • 2/3 cup tomato paste
    • 1/2 cup chopped onion
    • 3/4 cup chopped fresh pineapple
    • 3/4 cup chopped ham
    • 1 1/4 cup (5 ounces) shredded sharp cheddar cheese
    • 1/3 cup chopped Italian flat-leaf parsley
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    Method: 

    Preheat the oven to 350°F. Combine flour, salt, and yeast. Mix in warm milk and oil.

    Knead for 10 minutes and then divide dough into two equal pieces.

    On a floured surface, roll out to one 12 x 18-inch rectangle and spread with tomato paste.

    Combine onion, pineapple, ham, cheese, and parsley and sprinkle over the tomato paste.

    Roll rectangle lengthwise in jelly-roll style, cut into 16 slices each and transfer to a parchment paper-lined baking sheet. Bake until golden brown and cooked through, about 25 minutes.

    Nutritional Info: 
    Per Serving:162 calories (51 from fat), 6g total fat, 3g saturated fat, 15mg cholesterol, 331mg sodium, 22g carbohydrate (1g dietary fiber, 20g sugar), 7g protein

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