Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with he…
Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with hearty Italian bread that gets slathered with garlic butter,…
Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!
WHAT IS SHEET PAN PIZZA?
This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.
WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:
A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings.
YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
DO I HAVE TO MAKE MY OWN CRUST?
I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.
TIP: Making Two Pizzas
If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).
MAKE AHEAD & MAKE IT EASIER
You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.
Pizza:
Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.
* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. ** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator.
Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)
After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.
Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.
Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.
Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.
Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.
Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.
Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)
What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!
What’s In Stromboli
Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.
I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other great ingredients to add to stromboli:
Olives
Banana peppers
Sun-dried tomatoes
Crumbled bacon
Onions
Keep it in Budget
To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.
Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!
What to Serve with Stromboli
Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!
Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the stromboli about an inch apart.
Bake the stromboli for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
Let the stromboli cool slightly before slicing and serving!
Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.
Roll one large pizza dough out into a rectangle about 10×14 inches.
Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.
Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.
Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.
Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.
Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.
Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.
Let the stromboli cool until it can be easily handled, then slice and serve!
Homemade Pizza Bagels Pizza is LIFE! We love making homemade pizza, but sometimes we don’t have time and that is when we make Pizza Bagels. If you haven’t had a pizza bagel, it might sound a little odd, but I promise they are tasty. Bagel B…
Homemade Pizza Bagels Pizza is LIFE! We love making homemade pizza, but sometimes we don’t have time and that is when we make Pizza Bagels. If you haven’t had a pizza bagel, it might sound a little odd, but I promise they are tasty. Bagel Bites are popular for a reason, ha! Homemade pizza bagels…
It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!
When crafting this delectable display, …
It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!
When crafting this delectable display, we made sure to hit all the marks (salty, sweet, savory, andspicy!) while keeping it super versatile and approachable.
Greek Pasta Salad is loaded with fresh vegetables, feta cheese, and a homemade Greek dressing to create the best pasta salad you’ll ever eat. Make it for lunch or serve it as a side with dinner. I don’t know about you, but I love having a small list of go-to recipes every season that I …
Greek Pasta Salad is loaded with fresh vegetables, feta cheese, and a homemade Greek dressing to create the best pasta salad you’ll ever eat. Make it for lunch or serve it as a side with dinner.
I don’t know about you, but I love having a small list of go-to recipes every season that I can can whip up for just about any occasion.
This Greek Pasta Salad is my go-to salad for birthday parties, barbecues, or even just a random Tuesday night.
Serve it up with a side of grilled chicken and you have the perfect summer weeknight dinner.
What do you get when a grilled cheese and a pepperoni pizza have a baby? A PIZZA MELT! (Sorry for yelling, I’m excited.) I used to eat these as an after-school snack when I was growing up because they’re super easy and who doesn’t want pizza? But now, decades later, I took this pizza-inspired sandwich to the next level by adding an herby-Parmesan butter to the bread which creates an extra crispy finish. It’s to die for and way better than the pizza melts of my teen years. You’ve got to try it!
What Kind of Bread To Use for Pizza Melts
You definitely want to use some sort of sturdy bread for your pizza melt. If you try to use a soft white sandwich bread it just won’t hold up to the moisture in the pizza sauce. I used a sourdough loaf, which gave my pizza melts even more flavor. Something like a rosemary olive oil bread or some homemade focaccia would also be amazing. Just make sure the bread is strong!
What Else Can You Put on a Pizza Melt?
A pizza melt, even in its most basic form (pizza sauce, cheese, pepperoni), is awesome, but if you happen to have some leftover ingredients on hand and you want to throw them on there, go for it! Here are a few ideas:
Diced bell pepper
Olives
Red onion
Bacon bits
Ham
Spinach
Mushrooms
Feta cheese
Banana peppers
Sun dried tomatoes
I would caution against using any ingredient that is very wet, like fresh tomatoes or canned artichoke hearts, since this can make the bread soggy.
Use Medium-Low Heat for the Perfect Grilled Cheese
Making a grilled cheese with a perfectly browned exterior and melty-cheesy interior can take a little practice. My trick is to cook over a slightly lower heat. This gives the inside time to warm up before the outside gets too brown or burns. It might take a little more patience, but you’ll get the most perfectly delicious grilled cheese. …or pizza melt. :)
Pizza Melt
Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They're fast, easy, and the perfect quick meal!
Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread.
Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out.
Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!
Combine 1 Tbsp room temperature butter with 1 Tbsp grated Parmesan, and ½ tsp Italian seasoning. Mix them together until they form a paste.
Spread the Parmesan butter over one side each slice of bread.
Flip the bread over so the un-buttered side is facing up, then top one slice with ½ of the ⅓ cup shredded mozzarella. Add about 1 Tbsp pizza sauce in small dollops over the cheese (that helps make a barrier so the sauce doesn’t soak into the bread and make it too soggy).
Next add about six slices of pepperoni, and then top with the remaining shredded mozzarella. Place the second slice of bread on top, buttered side facing out.
Cook the pizza melt in a skillet over medium-low heat until it’s golden brown and crispy on both sides and the cheese inside is melted.
Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and what will they actually eat? It’s discouraging to open up their lunch box and find half of the lunch untouched. Toda…
Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and what will they actually eat? It’s discouraging to open up their lunch box and find half of the lunch untouched. Today, I am sharing Fun Lunch Ideas for Kids that are…
These pizza stuffed shells are sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020. I have the most PERFECT dinner for you tonight! It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine […]
These pizza stuffed shells are sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.
I have the most PERFECT dinner for you tonight!
It’s easy. It’s delicious. Super cheesy. And a huge crowd pleaser. It comes together quickly and is perfect for a weeknight meal. Especially in the next few months when you’re getting back into somewhat of a routine – whatever that may look like!
Enter: PIZZA STUFFED SHELLS!! Oh my word. All the flavor of cheesy pizza stuffed into pasta shells and covered with pepperoni. And more cheese. Because of course.
I’m so excited to be partnering with Stella Cheese again today for these pizza stuffed shells. Today, I’m using their Aged Asiago Cheese, which I absolutely ADORE!
Asiago is nuttier and smoother than parmesan. I’m partial to it because when I was growing up, it was the cheese that my mom would buy, hand grate, and serve with pizza and pasta. It’s easily one of my favorite cheeses and just so flavorful. I also find it to be incredibly versatile. While I usually only sprinkle parmesan on soup and pasta and pizza, I used Asiago cheese for that and MORE. Asiago is perfect for snacking – grab a slice with a cracker and you’re in pure heaven.
YUM.
The Stella Asiago is aged for 12 months, giving it a super robust, sharp flavor.
You have to try it – it’s absolutely wonderful.
Now, if you’re looking for a top notch dinner idea to get you through the next few months – one that everyone will love, I’ve got you today. This has all the flavor of pizza stuffed into pasta shells and baked until cheesy and melty.
The filling is loaded with ricotta cheese, lots of herbs and spices and tons of freshly grated Stella Aged Asiago. It gets blanketed with marinara (use your favorite jarred version or go for homemade!), and then covered with more Asiago Cheese. I like to top mine with mini pepperoni pieces.
However! What do you love on your pizza? You can add your favorite toppings to that.
Throw on some roasted red peppers, even some mushrooms. Whatever toppings you love, add them to the top of your shells before baking.
Then we wait. And bake. And we’re rewarded with something gooey and saucy and loaded with cheese. It’s warm and comforting but comes together pretty quickly. You can also make this meal ahead of time, stick it in the fridge and bake it when you’re ready. I mean, those are the best kind, right?!
Right.
This dish freezes well too. Stuffed shells are a great meal to bring to family and friends and heck, if you just have leftovers for yourself? They reheat beautifully.
I live for good pizza, but this is a unique yet easy twist on a favorite that elevates your weeknight dinner.
Serve it with a house salad and you’ll be the happiest!
These asiago pizza stuffed shells are the most comforting meal! Super easy to make with all the flavors of pizza. Delish!
Course Main Course
Cuisine American
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
1cupof your favorite marinara sauce
½poundjumbo pasta shells,cooked (about 18 shells)
2cupsricotta cheese
1large egg
8ouncesStella Aged Asiago Cheese,freshly grated
4ouncesmozzarella cheese,freshly grated
1teaspoondried basil
1teaspoondried oregano
½teaspoonsalt
½teaspoonpepper
Pinchof crushed red pepper flakes
¼cupmini pepperoni
Instructions
Preheat the oven to 350 degrees F. Pour ½ cup of marinara sauce in the bottom of a 9x9 inch baking dish (or a 9-inch round pie plate).
Cook the jumbo pasta shells according to the directions on the package.
In a large bowl, stir together the ricotta cheese, egg, all but ¼ cup of the Stella Aged Asiago, all but ¼ cup of the mozzarella, the basil, oregano, salt, pepper and pepper flakes.
Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni.
Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!
The heat is getting to me, y’all! So last week I sat down and brainstormed some no-cook lunch boxes, or meal preps that I can keep in the fridge for quick meals over the next couple of months. I’ll be posting these lunch box ideas over the next few weeks, the first being this Pizza […]
The heat is getting to me, y’all! So last week I sat down and brainstormed some no-cook lunch boxes, or meal preps that I can keep in the fridge for quick meals over the next couple of months. I’ll be posting these lunch box ideas over the next few weeks, the first being this Pizza Roll Up Lunch Box. These easy no-cook lunch boxes make great “brown bag” lunches for the work week, especially for those of you who don’t have access to a refrigerator or microwave during your work day. Just pop one of these in an insulated lunch pack and you’re good to go!
This one goes out to everyone who grew up eating those pizza lunchables. ;)
There is no “one size fits all” lunch box
We all need different amounts of food, so make sure you flex your lunch box up or down to fit your appetite. Here are some other things you can add to this pizza roll up lunch box to beef it up, if you need more!
Add an apple, orange, or yogurt cup on the side for dessert
Add an extra layer of turkey, ham, or salami sliced deli meat to the roll up
Spread ricotta cheese on the tortilla in place of pesto (option drizzle pesto on the ricotta and have both!)
Add a few banana pepper rings inside the roll up
Pack a simple green salad on the side
There are an endless number of toppings you could add to your roll up, but just be careful with “chunky” ingredients that may make it hard to keep the roll up closed.
How long do the lunch boxes last?
You can keep these lunch boxes in the refrigerator for 4-5 days. Longevity may vary depending on the conditions inside your refrigerator and freshness of your ingredients.
What containers do you use?
These are Pyrex glass containers, and small metal dipping cups (both are linked in the bottom of the recipe card below). I have the dipping cups in the glass containers in the photos, but they are actually taller than the container and would need to be packed outside the glass container for it to be closed properly.
The Pizza Roll Up Lunch Box
These easy pizza roll up lunch boxes are a great no-cook lunch idea for your work week. No reheating required for this lunch meal prep!
Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.
Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.
Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.
Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.
How to Make Pizza Roll Up Lunch Boxes – Step by Step Photos
Spread 1 Tbsp of pesto over each tortilla. Lay two pieces of provolone and about 9 pepperoni on one half of the tortilla.
Sprinkle one handful of spinach over each tortilla.
Roll up the tortilla, making sure to roll as tightly as possible. Slice the roll into one-inch sections. The two end pieces might not stay rolled, but as long as the roll is seam-side down, the rest should stay rolled.
Place the sliced roll-ups in your containers. Cut two green bell peppers into strips and divide them among the four containers. Place 2 Tbsp pizza sauce into four small containers. Pack up your boxes and refrigerate up to 5 days!
Our classic grilled cheese sandwich is PERFECTION. Have you tried it? It really is the best. But what do you do when you are craving pizza and grilled cheese? You make a Pizza Grilled Cheese, the best of both worlds. This grilled cheese is made with hearty Italian bread that gets slathered with garlic butter,… 
Homemade Pizza Bagels Pizza is LIFE! We love making homemade pizza, but sometimes we don’t have time and that is when we make Pizza Bagels. If you haven’t had a pizza bagel, it might sound a little odd, but I promise they are tasty. Bagel Bites are popular for a reason, ha! Homemade pizza bagels… 
Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and what will they actually eat? It’s discouraging to open up their lunch box and find half of the lunch untouched. Today, I am sharing Fun Lunch Ideas for Kids that are… 
