Edit: Just noticed I’d typed the wrong baking time! Fixed now!
3G makes his own lunch for school, but after a month of watching him make PB&J sandwiches every day, I decided he needed something a bit more substantial. These pizza pinwheels literally take 5 minutes of prep time, plus baking. I freeze them wrapped in threes, he grabs a pack from the freezer in the morning and throws them in his lunchbox, then by lunch time they have thawed and are as fresh as the day they were made. So easy, so versatile, so good. And I make it easier by using “ready” everything. You can use homemade components, of course, and change the herbs and cheese to taste, and add anything else you fancy. They also make a quick and easy appetiser, fresh from the oven.
Makes 15 – 16
1 x 38x25cm (15×10″) pre-made rectangular pizza dough
1 cup passata
1/2 tsp garlic powder
1 tsp each dried oregano, marjoram and basil
1 x 120g (4oz) pkt shredded cheese (I use a mix of gruyére and emmental)
Line a pie plate or baking sheet with parchment and preheat oven to 210°C (410°F).
Stir the garlic powder and dried herbs into the passata and let sit for a few minutes, while the oven heats.
Unroll the pizza dough and spread with the sauce, leaving a 1 inch border at the far long edge, sprinkle with the cheese and roll up from the long edge closest to you.
Using a sharp knife, cut into 1 inch pieces and pack them together loosely, cut side up, on the baking tray.
Bake for about 18 – 20 minutes, until golden.
If you are using them for lunchboxes, transfer to a wire rack to cool completely before wrapping in aluminium foil and freezing. Otherwise, serve warm and fresh from the oven.