Having a toddler who will refuse anything but pizza can get both frustrating and expensive. Not to mention all of the sugars, preservatives and just plain chemicals that can be found in todays fast food. I know we would all love to be super-mom and claim that "we could make that from scratch". But the reality is that most moms don't have time. Homemade pizza nights are few and far between, if ever. Of course, like you, I am a mother who cares about what goes into little tummys and have composed this lunch item to satisfy both myself and my picky eater. Not to mention, sneak in some added nutrients instead of those sugary marinara sauces!This recipe is a mess free and stress free recipe that your little tot can help make without worrying about spills or splatters and will have all the other moms saying: well, isn't she crafty...
Yield: 16 individual "pizzas"
Needed:
2 cans of pillsbury original crescent rolls (8count)
1 Large red pepper, washed, de-ribbed, de-seeded, cut into slices and then halved
Aproximately 16 slices of pepperoni
8 sticks of Mozzerella lite string cheese cut in half (so, a total of 16 halves)
1. Pre-heat oven to 400 degrees F
2. Line a baking sheet with foil.
3. Open crescent rolls and seperate.
4. Place two slices of pepperoni, one stick of cheese and one slice of red pepper on the wide end of the crescent.
5. Roll the crescent as normal making sure to cover the pepperoni, cheese and red pepper.
6. Repeat for all of the crescents.
7. Bake the cresents for about 12-15 minutes or until nicely golden brown..
If desired, you can serve with marinara sauce, ranch or butter and garlic sauce for dipping. Please note that these will store in a Zip-Lock in the fridge as a quick grab and go for little hands for about 3 days. Just pop them in the mic for a minute or two serve with some carrot sticks and you're good to go! Enjoy!
Love,
Queen of the Kitchen
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