| PIZZA

Leapfrog your kid’s love of pizza into new fla­vors and tex­tures. We trans­formed the in­gre­di­ents into burg­ers, pin­wheels (which are per­fect for packed lunches), and soup. You’re welcome!

FamilyFun - - CONTENTS - BY AMY PALANJIAN PHO­TOG­RA­PHY BY MICHAEL PI­AZZA

Three twists on ev­ery­one’s fa­vorite food

BURG­ERS

Add 2 oz. diced pep­per­oni to 1 lb. ground beef be­fore form­ing into burg­ers. Once cooked, melt moz­zarella cheese on top and spoon on pizza sauce. Serve on warm buns.

PIN­WHEELS

Roll out a ball of pre­pared pizza dough. Layer on pizza sauce, shred­ded moz­zarella, and top­pings. Roll into a log, and slice into pin­wheels. Bake in a greased muf­fin tin at 400°F for 20 min­utes.

SOUP

Warm the con­tents of a 14.5-oz. can of tomato soup. Stir in ½ tsp. pizza sea­son­ing and 2 Tbs. grated Parm. Top with your fa­vorite pizza fix­ings, and serve with bread­sticks!

Pizza top­pings are del­ish on veg­gie burg­ers too!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.