I am a bit depressed. We have been in our new place for two days and our lovely gas stove is still without gas. Imagine my dismay when I realized all my plans for a cooking frenzy came to a screeching halt and the fridge/microwave marathon continues. But I have a kitchen! An actual kitchen and I can’t really use it. My own private hell, I say. I am very much tempted to go get a camping stove and carry on. Hopefully this is the last post from old stuff I stashed from the past. It begins in a way that is no surprise to most, with my daughter. I have a particular little daughter when it comes to sandwiches. The only sandwiches she will eat are peanut butter. Not peanut butter and jelly or peanut butter and banana, just peanut butter. Occasionally she will eat a sandwich with meat and cheese, but I do not rely on her to do so because it happens so rarely. She likes a lot of foods, just not always at a convenient time, like when it is put in front of her. On top of her sandwich issues there was a little boy at her two day a week pre-school that was allergic to peanut butter. This means that making a quick school lunch for her by slapping together a sandwich is pretty much out of the question. My solution was pizza rolls. It is similar to the method I use for doing wheaty peanut butter apple rolls, just with a comPLETEly different taste. She likes them, they gives her some protein in the middle of the day and don’t cause problems for her schoolmates. When I asked Little B to tell me which type of roll she liked best she paused a moment and said both, but when I asked her which one she wanted for ever and ever (her latest phrase) she pointed to the pizza rolls. Score!
Whole Wheat Pizza Rolls
½ can Grands® Golden Wheat Reduced Fat Biscuits
16-24 Turkey Pepperoni slices
½ cup shredded reduced fat colby jack cheese
2 Tbsp Oregano
½ cup tomato or seasoned pizza sauce
Preheat oven to 375F. Lightly grease large cookie sheet. Cut each uncooked biscuit in half. Roll out each half until each is about 4” in diameter. Place 2-3 slices of pepperoni on each round, keeping them about a centimeter from the edges. Spread each biscuit with about 1 tsp of sauce, sprinkle about 1 tsp of cheese on each and sprinkle with oregano. Carefully roll each biscuit until the opposite ends overlap*. Pinch open ends together in an attempt to contain the sauce. Place each roll seam side up on the cookie sheet, about an inch apart. Bake for 12-14 minutes until biscuits begin to brown.
*Next time I make these I plan on folding the biscuits in half and using a fork to pinch together the edges. Rolling them I think makes for easier toddler finger food, but if I am serving them to a mixed, slightly older crowd I can add more filling with the fold-in-half method.