Kids’ Pepperoni Pizza-dillas
+ Snack: Cinnamon-Sugar Pretzel Nuggets with Cream Cheese Icing
Does planning, cooking, and packing kids’ lunches and snacks feel like your part-time (or full-time) job? We feel you, and we’re here to help. This 20-minute lunch is the perfect make-ahead lunchbox time-saver: a kid-approved pepperoni pizza-style quesadilla complete with carrot sticks and apple and pear slices. But it’ll be snacktime before you know it! Serve up irresistible cinnamon-sugar coated pretzel nuggets with sweet cream cheese icing. That’s right: We’re thinking outside the lunchbox!
This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories: 370, Fat: 14g, Sat Fat: 7g, Cholesterol: 25mg, Sodium: 370mg, Carb: 52g, Fiber: 1g, Sugar: 25g, Protein: 6g. Download the nutrition labels to see final nutrition information for both lunch and snack components.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Apple
9 ounce
Carrots
1 unit
Pear
6 unit
Flour Tortillas
(Contains Soy, Wheat)
2.5 ounce
Marinara Cup
3.5 ounce
Pepperoni
1 cup
Mozzarella Cheese
(Contains Milk)
1 teaspoon
Cinnamon
1 unit
Pretzel Bites
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
6 tablespoon
Yogurt
(Contains Milk)
2 ounce
Powdered Sugar
Not included in your delivery
2 teaspoon
Cooking Oil
2 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and thinly slice apple. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Halve, core, and thinly slice pear.
• Place tortillas on a clean work surface. • Evenly spread one half of each tortilla with marinara. Top with as much pepperoni as you like, then sprinkle with mozzarella. • Fold tortillas in half to create pizza-dillas.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pizza-dillas and cook until tortillas are browned and cheese melts, 3-5 minutes per side. (For 6 servings, you may need to work in batches, using a large drizzle of oil for each batch.) Transfer to a cutting board.
• To serve: Halve pizza-dillas. Divide between plates and serve with apple slices, carrot sticks, and pear slices. • To stash: Let pizza-dillas cool completely before halving. Refrigerate pizza-dillas, apple slices, carrot sticks, and pear slices in separate airtight containers and pack as desired!
• Adjust rack to middle position and preheat oven to 350 degrees. • Place 2 TBSP butter (4 TBSP for 6 servings) in a large microwave-safe bowl. Microwave until butter melts, 30-45 seconds. Add 2 tsp white sugar and ½ tsp cinnamon (3 tsp white sugar and ¾ tsp cinnamon for 6); whisk to combine. • Add pretzel bites to bowl with cinnamon-sugar butter; toss to evenly coat. • Arrange coated pretzel bites in a single layer on a baking sheet (drizzle any remaining cinnamon-sugar butter over top). Bake on middle rack until lightly glazed and warmed through, 6-8 minutes.
• Meanwhile, place cream cheese in a medium microwave-safe bowl (use a second large bowl for 6 servings); cover with plastic wrap. Microwave until softened, about 30 seconds. Add yogurt and powdered sugar; whisk until smooth. • Serve cinnamon-sugar pretzel bites with cream cheese icing on the side for dipping.