We have all been there before. We wait all day at school for the chance to eat. We have worked all morning (math how will we ever need it!) and even ran as fast as we could during dodgeball at recess. Now we are starving. We are sure Mom packed something good this time. We open our brown bag and, ugh! Peanut butter and jelly again, squished and oozing, it has even leaked all over our other food! Yuck!
School lunches have never been very appetizing. Cafeteria food is disgusting, and so bad for our kids with very little fruit or veggies offered, and packed lunches can sometimes get a little old and blasé. Especially if your Mom runs out of fun ideas for food. Well Moms have no fear, you will never run out of lunch ideas again. This month we found super crafty, creative, and awesome Mom-Chef Melissa. Melissa is the creator, writer, and food designer of It’s Another Kind Of Lunch, anotherlunch.com. Melissa creates one-of-kind delicious and healthy Bento lunches for her kids and she just loves to share her secrets! This month we wanted to show off one of her incredible lunches since a lot of Moms have some school lunch brushing-up to do after a whole summer off. So let’s get started with an awesome homemade pizza pocket that your little ones will just love!
What You Will Need:
– pizza dough
– your choice of fillings (get crafty Moms, think peppers, mushrooms, cheese, pepperoni, olives, pineapple, chicken (remember if you use chicken or sausage pre-cook them, sausage, Melissa even recommends broccoli! Think of what your kids like, and what you can maybe introduce them to.)
Ingredients for pizza crust:
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon white sugar
• 1 packet active dry yeast (.25 oz)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 1/2 cups flour (you can use All Purpose flour or wheat flour or a combination of those two)
• Optional – Season to taste with salt, pepper, garlic powder, or Italian seasoning.
1. Stir warm water, sugar, and yeast together until dissolved. Let sit for a few minutes so the yeast has a chance to get bubbly and happy. Add the olive oil and the salt. Stir in the flour until well blended. Dough should be smooth and not overly sticky. You can knead the dough at this point, adding in small amounts of flour if needed to achieve a smooth dough. Leave dough to rest for 10 minutes.
2. Next you need to lightly dust your working space with cornmeal to prevent sticking (you can use flour, but the cornmeal gives a nice crunch to the crust, sometimes too much flour residue leaves an icky floury taste to the crust). Gently, using a rolling pin (and your hands) work the dough out until it is quite thin. The thinner the better!
3. Pizza dough is very forgiving so roll it out to any size, shape or length as long as it is the right consistency.
4. Now use a sandwich sealer, cookie cutter, biscuit cutter, or glass to make the sections for the pockets. This gives you a great outline for keeping in your fillings. Next layer your fillings. Try cheese first then sauce as it tends to help keep the pocket from leaking or becoming too soggy. Then layer your fillings as you like.
5. Put the top layer of dough on and firmly press the edges together to seal. Poke a few small holes with a toothpick for ventilation.
6. Then bake at 400 degrees for about 8 minutes but check them often. When they are golden brown they are done.
Now you have a great start to a spectacular school lunch. Head over to anotherlunch.com to check out some other inspiring lunch ideas!