snack | My Little Gourmet

Easy Stuffed Pizza Muffins

Nov 012013

Today’s recipe is once again something I found on Pinterest. I actually pinned these muffins a long time ago, and then, as I so often do, completely forgot about them. Then, recently, when I was searching for some inspiration from my pins, I came across these again and had to try them out right away. And they really are as easy to make and tasty as they look. 🙂

First you lay out your dough (I used store-bought because, well, I’m lazy) and spread pizza sauce on it.

Then you sprinkle the cheese and any toppings you and your kids like on top.

Cut the dough in half and roll both halves up.

Cut the rolls into slices, I did about 6 per half, and place them swirly-side up in a greased muffin pan.

Bake according to the dough instructions (I did about 20 minutes) and voila, delicious stuffed pizza muffins!

Easy Pizza Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Laura

Serves: 12 muffins

Ingredients

1 batch of pizza dough, store-bought or home-made
1 cup/250ml pizza sauce
1 cup/100g shredded mozzarella cheese
Handful of mini pepperoni slices, I just sliced up 5 mini Salamis
½ green bell pepper, chopped

Instructions

Pre-heat the oven following the directions for your pizza dough.
Spread out the dough and cover with the sauce, leaving about an inch (2.5cm) without sauce around the edges.
Cut the dough in half and cover each half with cheese and the desired toppings.
Roll up each half starting with the cut side.
Slice off pieces about 1.5 in or 4 cm in size (I got 6 slices per half), and place them into a greased muffin pan with swirled side up.
Top each muffin with some more cheese and pepperoni slices if you like.
Bake according to your pizza dough instructions, checking the muffins at about 14 minutes (mine baked for 20 minutes) and remove from oven when golden brown on top.
Allow to cool for a few minutes and then use a knife to separate the muffins from the pan.

Recipe adapted from Pennywise Cook.

Grilled Cheese Rolls

Lunches/Snacks 7 Responses »

Oct 112013

Last week I shared our 10-minute Tomato Soup with you all and as promised, this week I’m sharing the recipe (if you can even call it one) for the grilled cheese rolls we had with the soup. The roll-ups are done in under 10 minutes and the perfect addition to any soup or a great snack on their own.

At first I had some issues with the rolls not staying rolled up. It’s best if you press down on the rolls (with a spatula or something flat) and start with the seam-side down in the pan. Be sure to wait until the seam is sealed before starting to to rotate the rolls and brown the other sides. Once I made sure to do this, my only issue was making them as quickly as Arik was eating them, but this is an issue I’ve become accustomed to. 🙂

5.0 from 1 reviews

Grilled Cheese Rolls

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Laura

Serves: 2

Ingredients

4 slices of sandwich bread
4 slices of cheese, I used gouda
1 tablespoon butter

Instructions

Cut the crusts off of the bread.
Roll each slice flat with a rolling pin.
Place a slice of cheese on each piece of bread and roll up tightly.
Melt the butter in a pan over medium heat.
Place the rolls, seam-side down, in the pan and press down so that they don't unravel.
Rotate until golden brown on each side and cheese is melted.

Recipe from the Dainty Chef

Blueberry Butter on Crispbread

Breakfast, Lunches/Snacks 8 Responses »

Aug 242013

We recently went out to dinner at an Austrian restaurant and before dinner they brought us a basket of bread and a small bowl with a scoop of something red. Arik immediately shouted that he wanted some strawberry ice cream. I went ahead and spread some on a slice of bread for him and once he realized this was in no way ice cream he was very skeptical. With the second bite though, the skepticism subsided and he just wanted more and more. You’re probably thinking that this bowl contained blueberry butter, but no, Arik ate an entire bowl of beet butter.

Of course, when I got home that evening I wanted to recreate this butter so I could share it with you all. After a few minutes of pondering I realized if I so much as mention beets on a kid-friendly recipe blog, I will probably get laughed at. So, in turn I decided to make this much more kid-friendly blueberry butter. We not only eat this for breakfast on crispbread crackers or toast, but also as an afternoon snack when I need to quickly and easily curb some toddler hunger. And I haven’t yet tried it, but next time I will be spreading this on these pancakes…yum!

5.0 from 2 reviews

Blueberry Butter on Crispbread

Prep time

5 mins

Total time

5 mins

Author: Laura

Serves: 4

Ingredients

⅓ cup/75g butter, soft
½ cup/50g frozen blueberries, thawed and drained
1 teaspoon lemon juice
1 teaspoon honey

Instructions

Combine all ingredients in a bowl and blend well using a hand mixer. Taste and add more honey if it's not sweet enough for you.
Store butter in the refrigerator until ready to use.

Notes

This butter can be spread on just about any kind of bread and cracker or even on some delicious fluffy pancakes.

Strawberry Banana Milk

Drinks 7 Responses »

May 102013

Mother’s Day is coming up, so I’ve decided to share a recipe from my mother with you all. My mom used to make this milk for me when I got home from school and I always loved it. To this day I still enjoy drinking these fruit milks!

A while ago I decided to make one for Arik to see if he would like them as much I always did, and low and behold he drank both servings, leaving none for me… Now he has one at least once a week and always gets really excited when he sees me getting out the blender. I love that something so easy and delicious is healthy for us too. I also love the fact that something my mom and I used to enjoy together, I can now enjoy with my son. Happy Mother’s Day!