Pizza Wheels

Pizza Wheels

Makes 16

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These pizza wheels are fast and easy to make, and the perfect size for a snack that won't interfere with dinner.

  • 2 2/3 cups all-purpose flour, plus extra for rolling and kneading
  • 2/3 teaspoon kosher salt
  • 1 1/2 teaspoons active dry yeast
  • 1 cup warm 1% milk
  • 2 tablespoons olive oil
  • 2/3 cup tomato paste
  • 1/2 cup chopped onion
  • 3/4 cup chopped fresh pineapple
  • 3/4 cup chopped ham
  • 1 1/4 cups (5 ounces) shredded sharp cheddar cheese
  • 1/3 cup chopped Italian flat-leaf parsley
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Preheat the oven to 350°F. Combine flour, salt, and yeast. Mix in warm milk and oil.

Knead for 10 minutes and then divide dough into two equal pieces.

On a floured surface, roll out to one 12 x 18-inch rectangle and spread with tomato paste.

Combine onion, pineapple, ham, cheese, and parsley and sprinkle over the tomato paste.

Roll rectangle lengthwise in jelly-roll style, cut into 16 slices each and transfer to a parchment paper-lined baking sheet. Bake until golden brown and cooked through, about 25 minutes.

Nutritional Info: 
Per Serving:162 calories (51 from fat), 6g total fat, 3g saturated fat, 15mg cholesterol, 331mg sodium, 22g carbohydrate (1g dietary fiber, 20g sugar), 7g protein

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