Friday, November 7, 2014

Lunches, pizza rolls, kaiser buns, and pizza dough

Like I've said before, I cook and bake. I don't always get up early and send Husband to work with a lunch but I never send E to school without one from my kitchen. I found these awesome containers called LunchBlox.  They snap together in a bunch of configurations and the ice pack attaches!  I love them. E prefers a roll-up (sandwich fixings in a tortilla shell rolled and cut) to a traditional sandwich.
This one is sliced turkey, american cheese, thin carrots, thin celery, and ranch. He also got a Nutri-grain bar, Cara-Cara orange, and grapes.
Crockpot BBQ chicken with Colby cheese roll-up.  Also veggies and ranch, plain Greek yogurt with fresh berries and granola, and an apple. 
Sliced turkey, cheddar, romaine, and Ceasar dressing roll-up. For morning snack he got an apple butter on a toasted English muffin.  Lunch was finished off with Greek yogurt with berries and granola, and veggies with ranch. 
Turkey, cheddar, lettuce sandwich with berries and granola Greek yogurt, a granola bar, and homemade cookie. 

Back in the day, Husband loved Pizza Rolls.  He's lost his love for them but I found a way to make something similar that he prefers.  I unroll a pack of crescent rolls, top with pepperoni (sliced turkey for E), and a half stick of string cheese.  They get rolled up around the filling. 
Then top with a little garlic powder and Italian seasoning and bake according to the package.
Perfection. Dip them into warmed marinara.

If you're in the mood for kaiser rolls and have some time to let dough rise- consider this super easy but amazing recipe! The rolls come out perfect, last a couple days, and the dough even freezes/thaws well.

And if you like homemade pizza- give this dough a try!  Like the name claims, it really is fail-proof!  I'll make the dough, use ⅔ of it to make a thin crust pizza and the other ⅓ to make cinnamon sticks.  
It's crispy and can be picked up to eat. No floppy crusts here! 

For pizza:
Preheat oven to 475*F and put a cookie sheet on the lowest rack.  You want the cookie sheet extremely hot when you put the pizza on it.  That's how you get a crispy crust.  Once the dough rises and doubles, pull off about ⅔ and roll on a lightly floured piece of parchment paper.  This will allow you to transfer the dough to the pan easily.  Once rolled out, prick the dough every inch or so with a fork.  This keeps the giant air bubbles to a minimum.
(This is not my photo- I borrowed it from google since I didn't take a picture of this step.) 
Lift the edges of the parchment and carefully set the dough covered paper onto the hot cookie sheet. Bake for 4-5 minutes until the dough looks dry.  Pull the pan out of the oven, set it somewhere that can handle the heat (like a stovetop), and top as desired but be quick.  Put it back into the oven and let it bake until the cheese is lightly browned and bubbling. 
For cinnamon sticks I roll out the remaining dough on a lightly floured piece of parchment, prick with a fork, spread melted butter on top, sprinkle with cinnamon sugar, and bake until lightly browned.  Cinnamon sticks don't get pre-baked like the pizza. They're excellent with cream cheese icing!!

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