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. Of course we prefer to see families make the dough from scratch, but we know it's not always possible. Substituting 1 pound of store-bought frozen bread or and pizza dough works great as well.
Ingredients
Method
Preheat the oven to 350°F.
In a small bowl, combine milk and yeast. Set aside for 5 minutes.
In the bowl of a mixer fitted with the dough hook, combine flour, salt and oil.
Add milk and yeast mixture, and knead until dough is smooth, about 5 minutes. Alternately, combine ingredients in a bowl and knead by hand for about 10 minutes.
Divide dough into two equal pieces and set aside on a floured counter.
On a floured surface, roll one piece of dough to a 12x16-inch rectangle and spread to the edges with tomato paste.
Top with half of the onion, pineapple, ham, cheese and parsley.
Roll rectangle lengthwise, jelly-roll style, cut into 16 slices each and transfer to a parchment paper-lined baking sheet.
Repeat with the second piece of dough and remaining onion, pineapple, ham, cheese and parsley.
Bake until golden brown and cooked through, about 25 minutes.
Nutritional Info
Serving Size
Calories
162
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.