“Back to school is a great time for families to make a healthy resolution they can carry on through the duration of the school year,” said Trish James, vice president, Produce for Kids. “As a mom of two boys, I understand the challenges parents face when packing a healthy, nutritious lunch for their children and for themselves. The Power Your Lunchbox Pledge was designed to help families tackle this universal challenge.”
The initiative gives parents tools and tips – such as this time-saving make-ahead pizza pocket recipe – to achieve a great start for back to school, while giving back to children in need. Every online pledge results in a $1 donation to Feeding America programs that support families and children.
Find more creative ideas and join the discussion on Instagram and Twitter using #PowerYourLunchbox, and learn more about the program and its sponsors at poweryourlunchbox.com.
Freezable Pizza Pockets
Prep time: 90 minutes
Cook time: 15 minutes
Total time: 1 hour and 45 minutes
- 1 ½ cups all-purpose flour
- 1 teaspoon quick rise yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus 1 teaspoon, divided
- 1 cup slightly warm water
- 3/4 cup uncooked oat bran hot cereal
- 3/4 cup whole-wheat flour
- 1/3 cup no-salt-added tomato sauce
- 1/2 cup part-skim shredded mozzarella cheese
- 16 slices pepperoni, quartered
- 4 mushrooms, sliced
- 4 mini sweet peppers, sliced
- In stand mixer with paddle attachment, combine all-purpose flour, yeast, sugar and salt. With motor running, add 2 tablespoons oil and warm water. Switch paddle attachment to dough hook. Add oat bran and mix until combined. Add whole-wheat flour a little at a time and stop when slightly sticky ball forms. Continue to run mixer 1 minute. Brush ball of dough with remaining olive oil, cover with plastic wrap and place somewhere warm to rise 1 hour.
- Heat oven to 450°F. Spray large baking sheet with cooking spray.
- Punch down dough. Dust counter lightly with flour. Roll out half of dough to 1/4-inch thick, dusting with more flour if too sticky. Use 4-inch round cookie cutter to cut rounds.
- Spoon 1 teaspoon tomato sauce into middle of each round. Add 1/2 tablespoon cheese, 4 quarters of pepperoni, mushroom slice and 2 pepper rings. Moisten edges of dough with water. Fold dough over filling and press to seal. Use fork tines to crimp and further seal edges.
- Place pizza pockets on baking sheet and poke top of each with fork.
- Bake 15 minutes, or until tops are browned (some cheese may leak out).
- Once cool, freeze in single layer on baking sheet. Once frozen, wrap individually in plastic wrap and transfer to freezer bag.
Notes: If placed in lunchbox frozen, even with ice pack, they will defrost by lunchtime. Serve with 1/4 cup cherry tomatoes, 2 tablespoons hummus and a clementine.