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A Juggling Mum

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School Lunch Recipes

Pizza Scrolls

Makes 12

Ingredients

  • 2 rashers bacon, trimmed, finely chopped
  • 1 1/2 cups self-raising flour
  • 30g butter, chopped
  • 1/2 cup milk
  • 2 tablespoons pizza sauce
  • 1 cup grated cheese

Method

  1. Preheat oven to 200C. Line a baking tray with baking paper.
  2. Heat a frying pan over medium heat. Add bacon. Cook for 3 minutes, or until golden. Set aside on paper towels.
  3. Sift flour into a bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.
  4. Roll out to a 30cm x 23cm rectangle. Spread pizza sauce over dough, leaving a 1cm strip along 1 long side. Sprinkle bacon and cheese over sauce. Roll up like a Swiss roll. Cut into 12 rounds, taking care not to squash roll.
  5. Lay scrolls flat onto prepared baking tray, about 3cm apart. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack.


Scrolls can be frozen for up to 3 months. Take one out the night before and pack into the lunch box.

Recipe from Taste.com.au - http://www.taste.com.au/recipes/7344/pizza+scrolls

Savoury Texas Muffins

Makes 6

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 75g shaved mild salami, thinly sliced
  • 1 cup grated cheddar cheese
  • 2 eggs
  • 3/4 cup milk
  • 125g butter, melted

Method

  1. Preheat oven to 200C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) Texas muffin pan. Line base of each hole with rounds of baking paper.
  2. Sift flour, baking powder and salt into a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, salami and 1/2 cup cheese to flour. Stir to combine.
  3. Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

Notes & tips

To freeze: Wrap each muffin in plastic wrap or store in a snap-lock bag. Freeze for up to 3 months. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will be thawed by lunchtime.

Recipe from Taste.com.au - http://www.taste.com.au/recipes/368/savoury+texas+muffins

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  Copyright 2006 - Rachel Suesskow