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Pinwheel pizza crusts recipe
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4 ratings
Say goodbye to food waste with easy these pinwheel pizza crusts. Roll-up your bread offcuts and add your favourite pizza toppings for a quick and simple snack for kids. See method
Ingredients
- 1 egg, lightly beaten
- 1 tbsp milk
- 1 tsp dried rosemary
- 8 bread crusts, each cut into 1 long strip
- 4 tbsp tomato and garlic purée
- ¼ red pepper, deseeded and finely diced
- ½ red onion, finely chopped
- 20g frozen super sweet sweetcorn, defrosted
- 30g mature cheddar cheese, grated
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
255kj
61kcal
3%
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Fat
2g
3%
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Saturates
1g
6%
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Sugars
2g
2%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 6.4g
Protein 3.2g
Fibre 1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper.
- Whisk the egg, milk and rosemary together in a shallow bowl until evenly combined.
- Working one at a time, carefully roll the bread crusts in a circular motion to create a pinwheel. Dip the pinwheels into the egg mixture until evenly coated on both sides, then place on the prepared baking tray. Repeat until you’ve used all the bread crusts.
- Spread a little purée on each pinwheel, then top with the pepper, onion, sweetcorn and cheddar.
- Bake on the middle shelf of the oven for 15 mins until lightly crisp and the cheese has melted.
- Leave to cool for 5 mins before serving, or store in an airtight container for up to 3 days in the fridge.
Tip:You can cook these pinwheels in an air-fryer at 180°C for 8-10 mins until golden and crisp.
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