Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!

The post Stromboli appeared first on Budget Bytes.

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!

Overhead view of slices of stromboli next to a bowl of pizza sauce.

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!

A hand taking one slice of stromboli from the roll.
Overhead view of slices of stromboli around a bowl of pizza sauce.
Print

Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!
Course Appetizer, Main Course, Snack
Cuisine American
Total Cost $6.62 recipe / $0.66 serving
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 slices
Calories 237kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. mushrooms, sliced $1.69
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp butter $0.11
  • 1 pinch salt and pepper $0.05
  • 1 large pizza dough* $0.62
  • 6 slices provolone $1.50
  • 2 oz. pepperoni slices $1.00
  • 1 cup shredded mozzarella $1.00

Seasoned Oil Topping (optional)

  • 1.5 Tbsp olive oil $0.24
  • 1.5 Tbsp grated Parmesan $0.17
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp garlic powder $0.03

Instructions

  • 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!

See how we calculate recipe costs here.

Notes

*You can use homemade pizza dough or store bought.

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Sodium: 553mg | Fiber: 1g
Side view of stromboli slices on a cutting board.

How to Make Stromboli – Step By Step Photos

Sliced mushrooms in a skillet with butter.

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.

Sautéed mushrooms in the 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 from the skillet.

Pizza dough rolled out into a rectangle.

Roll one large pizza dough out into a rectangle about 10×14 inches.

Provolone and mushrooms on pizza dough.

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.

Pepperoni and mozzarella on pizza dough.

Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.

Stromboli being rolled up.

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.

Seasoned oil mixture in a bowl.

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.

Stromboli on a baking sheet seasoned and sliced.

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.

Baked stromboli on the baking sheet.

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.

Sliced stromboli on a wooden cutting board, viewed from above.

Let the stromboli cool until it can be easily handled, then slice and serve!

A slice of stromboli being dipped into a bowl of pizza sauce.

The post Stromboli appeared first on Budget Bytes.

Vegetarian French Dip Sandwiches

Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based […]

The post Vegetarian French Dip Sandwiches appeared first on Budget Bytes.

Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based French dip recipe turned out really amazing on the first try. So amazing, in fact, that this is the most enthusiastic that I’ve seen my boyfriend about any recipe that I’ve made for him so far. And I feed him a lot. ;)

Originally posted 12-15-2016, updated 5-0-2022.

Overhead view of vegetarian French dip sandwiches in a tray.

What is a French Dip Sandwich?

French dip sandwiches are made with tender shaved beef piled onto a French roll, topped with melted cheese (sometimes) and served with a rich broth, or au jus, for dipping. It’s absolutely delightful. BUT, because beef is so expensive these days, these vegetarian French dip sandwiches made with portobello mushrooms are a really tasty alternative. You won’t belive how delicious this broth is!

And what recipe had me drooling at my computer screen and ultimately inspired the vegetarian version? These Slow Cooker French Dip Sandwiches from Carlsbad Cravings.

How to Make a French Dip Sandwich Vegetarian

I replaced the tender beef in classic French Dip sandwiches with meaty strips of portobello mushrooms and sautéed onions to bulk them up while keeping the price low.

I’d normally add a little Worcestershire to the broth of a beef French dip, but that has anchovies in it. So, to mimic the salty-sweetness of Worcestershire, I added a little soy sauce and just a smidge of brown sugar. That hint of sweetness from the brown sugar really helped balance the flavors and made the broth complex, so don’t be tempted to skip it.

Also, I highly suggest using Better Than Bouillon to make your broth. It has a deep flavor and just the right amount of salt.

How to Store Leftovers

If you’re not eating these sandwiches all at once, store the mushroom and onions in the broth and reheat them together before piling the filling into the sandwiches and dipping them into the remaining broth. You can heat these sandwiches in a matter of minutes under the broiler, so it’s a nice quick meal for leftovers!

What Kind of Bread Should I Use?

One last note. Due to pricing and product availability, I did not use a French loaf for my sandwiches (I know, I know). Instead, I bought a pack of hoagie rolls that worked quite well. The key to choosing your bread for these sandwiches is to make sure you have something very sturdy and crusty so that it holds up to dipping in the delicious broth.

Side view of vegetarian French dip sandwiches.

Close up overhead shot of Vegetarian French Dip Sandwiches in a tray.

Vegetarian French Dip Sandwiches

These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping. 
Course Dinner, Lunch
Cuisine American
Total Cost $6.58 recipe / $1.65 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 329kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 3 portobello mushroom caps (about ½ lb.) $3.99
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/4 tsp dried thyme $0.02
  • 1/4 tsp dried oregano $0.02
  • 2 cups vegetable broth* $0.26
  • 1 Tbsp soy sauce $0.06
  • 1/2 Tbsp brown sugar $0.02
  • 1/8 tsp garlic powder $0.01
  • 4 6-inch French or Hoagie rolls $1.66
  • 4 slices provolone $1.00

Instructions

  • Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
  • Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
  • Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
  • Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
  • Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
  • Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
  • Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.

Notes

*The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my vegetable broth.

Nutrition

Serving: 1Serving | Calories: 329kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Sodium: 1276mg | Fiber: 2g

A vegetarian French dip sandwich being dipped into a bowl of au jus.

How to Make Vegetarian French Dip Sandwiches – Step by Step Photos

Sliced mushrooms and onion.

Slice one yellow onion into thin strips. Wash and slice three portobello caps. I used three caps, which weighed ½ lb. total. I like to slice them in half, then crosswise into strips so that the strips aren’t super long.

Sautéed onions in a skillet.

Add the onions and 2 Tbsp butter to a deep skillet. Sauté the onions over medium heat just until they begin to soften (about 3 minutes).

Sautéed mushrooms in the skillet.

Then add the sliced mushrooms, a pinch of salt and pepper, 1/4 tsp dried oregano, and 1/4 tsp dried thyme. Sauté the mushrooms and onions until the mushrooms release all their moisture and the liquid in the bottom of the skillet evaporates. There should be some caramelized browned bits stuck to the bottom of the skillet. 

Broth being poured into the skillet.

Add 2 cups of vegetable broth to the skillet and stir to dissolve the browned bits off the bottom. Then add 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, and 1/8 tsp garlic powder.

Finished mushrooms in au jus.

Let the au jus come up to a simmer, then turn it down to low and let it simmer for 5-10 minutes while you toast the bread.

Hoagie rolls sliced open on a baking sheet.

Place four opened French or hoagie rolls on a baking sheet, open side up. Turn the oven on to broil and toast the bread under the broiler just until you start to see a little browning on the edges. I kept my oven rack in the middle so that the bread was far enough away from the broiler that it wouldn’t toast super fast. That gives you a little more room for error. 

Mushrooms and onions being placed on toasted rolls.

Use tongs or a slotted spoon to pick the mushrooms and onions up out of the au jus, then pile them onto the toasted rolls.

Sliced provolone added to the rolls.

Add a slice of provolone to each…

Melted cheese on the sandwiches on the baking sheet.

Then return the sandwiches to the broiler to melt the cheese. The open bread will continue to brown here, so if your bread was a little more on the brown side after the first broil, flip the pieces over so they’ll brown on top instead.

front view of finished sandwiches on the baking sheet.

Finally, close up the sandwiches and serve while hot! But don’t forget to ladle that yummy au jus into little bowls for dipping.

A vegetarian French Dip Sandwich being dipped into a bowl of au jus.

These Vegetarian French Dip Sandwiches are seriously good stuff. nomnomnom

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Antipasto Salad

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.

The post Antipasto Salad appeared first on Budget Bytes.

You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.

dressing be poured over a serving dish full of antipasto salad

What is Antipasto?

Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.

So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)

Antipasto is Flexible, So Get Creative!

The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:

Antipasto on a Budget

This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.

A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!

Make a Half Antipasto Salad, If Needed

The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.

And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.

Salad tongs in a half stirred antipasto salad with bread and dressing on the side
dressing being poured over the antipasto salad

Antipasto Salad

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
Total Cost $16.92 recipe / $2.12 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 535kcal
Author Beth – Budget Bytes

Ingredients

Salad

  • 8 oz. salad greens of choice $0.99
  • 1 12oz. jar artichoke hearts $2.45
  • 1 pint grape tomatoes $1.79
  • 8 oz. mozzarella $0.99
  • 8 oz. salami $3.00
  • 1 6oz. jar kalamata olives $1.99
  • 1 8oz. jar banana peppers $1.69
  • 1/2 red onion $0.40
  • 8 oz. provolone $1.79

Italian Dressing

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
  • Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
  • Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

Nutrition

Serving: 1salad | Calories: 535kcal | Carbohydrates: 11g | Protein: 23g | Fat: 45g | Sodium: 2130mg | Fiber: 4g
Close up of antipasto salad in a bowl with a fork

How to Make Antipasto Salad – Step by Step Photos

Italian dressing ingredients in a jar

Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.

Chopped spinach in a serving bowl

Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.

salami, onions, mozzarella, and tomatoes added to the salad bowl

Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.

provolone, olives, peppers, and artichokes added to the salad bowl

Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.

dressing being poured over the antipasto salad

Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.

Antipasto salad being tossed with metal salad tongs

Toss the salad until everything is coated in dressing, then enjoy!

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The Pizza Roll Up Lunch Box

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 […]

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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. ;)

Four rectangular glass containers with pizza roll ups, green bell pepper, and a dipping cup of pizza sauce.

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
  • Add a layer of caramelized onions to the wrap
  • 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.

Three pizza roll up lunch boxes lined up in a row

 
Three pizza roll up lunch boxes lined up in a row

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!
Total Cost $5.64 recipe / $1.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 598.05kcal
Author Beth - Budget Bytes

Ingredients

  • 4 large tortillas (burrito size) $0.65
  • 1/4 cup basil pesto $0.55
  • 8 slices provolone cheese $1.19
  • 36 slices pepperoni $0.97
  • 4 cups fresh spinach $0.32
  • 1/2 cup pizza sauce $0.43
  • 2 green bell peppers $1.53

Instructions

  • 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.

Nutrition

Serving: 1box | Calories: 598.05kcal | Carbohydrates: 44.18g | Protein: 26.3g | Fat: 35.15g | Sodium: 1509.63mg | Fiber: 5.08g

Want more cold lunch ideas? Check out our No-Reheat Meal Prep category!

A pizza roll up being dipped into a small cup full of pizza sauce

How to Make Pizza Roll Up Lunch Boxes – Step by Step Photos

pesto, provolone, and pepperoni on a tortilla

Spread 1 Tbsp of pesto over each tortilla. Lay two pieces of provolone and about 9 pepperoni on one half of the tortilla.

spinach added to the tortilla

Sprinkle one handful of spinach over each tortilla.

Rolled up and sliced tortilla on a cutting board with a knife

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.

Finished pizza roll up lunch boxes

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!

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