Kids’ Make & Take Pepperoni Pita Pizzas

Name: Kids’ Make & Take Pepperoni Pita Pizzas with Carrots, Cucumber, Grapes & Ranch
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Pita Bread; 2.5 ounce Marinara Cup; 3.5 ounce Pepperoni; ½ cup Italian Cheese Blend; 6 ounce Carrots; 1 unit Mini Cucumber; 4.5 ounce Red Grapes; 1.5 ounce Buttermilk Ranch Dressing; 1 teaspoon Cooking Oil

with Carrots, Cucumber, Grapes & Ranch

Recipe Development TeamPublished on February 14, 2024

4.5

(85)

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Does planning, cooking, and packing kids’ lunches feel like your part-time (or full-time) job? We feel you, and we’re here to help. This 15-minute meal is the perfect make-ahead lunch box time-saver: a wholesome, kid-approved pepperoni pita pizza complete with carrot sticks, cucumber rounds, ranch dressing for dipping, and juicy grapes. Serve right away, pack it all up for lunch, or save it for another meal or snack this week. That’s right: We’re thinking outside the lunchbox (so you don’t have to!).

This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.

Tags:

New

•Quick

Allergens:

Sesame

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Pita Bread

(Contains: Sesame, Wheat)

2.5 ounce

Marinara Cup

3.5 ounce

Pepperoni

½ cup

Italian Cheese Blend

(Contains: Milk)

6 ounce

Carrots

1 unit

Mini Cucumber

4.5 ounce

Red Grapes

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Milk, Eggs)

Not included in your delivery

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories530 kcal

Fat30 g

Saturated Fat11 g

Carbohydrate44 g

Sugar13 g

Dietary Fiber3 g

Protein16 g

Cholesterol55 mg

Sodium1340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Peeler

Instructions

• Adjust rack to middle position and preheat oven to low broil. Wash and dry produce. • Place pitas on a lightly oiled baking sheet. Divide marinara between pitas and spread out in an even layer. Top with as much pepperoni as you like. Sprinkle with Italian cheese blend. • Bake pita pizzas on middle rack until pita edges are golden brown and cheese melts, 4-5 minutes.

• Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Trim and thinly slice cucumber into rounds. • Halve grapes if desired.

• Let pepperoni pita pizzas cool, 2-3 minutes. • Cut pizzas into six slices each. • Drizzle pizzas with as much dressing as you like.

• To serve: Divide pepperoni pita pizzas between plates and serve with carrot sticks, cucumber rounds, grapes, and any remaining dressing on the side. • To stash: Let pizzas cool completely before packing for lunch. Refrigerate everything in separate containers until ready to pack. Refrigerate any leftovers in an airtight container.