For parents who think outside the box!
Rolled Club Sandwitch Wrap
1 Mission Multigrain Deli Wrap
2 teaspoons mayonnaise
3 curly lettuce
50 g cooked, finely sliced chicken
1 plum tomato, sliced
2-3 slices Gouda cheese
2 slices ham
Olives for garnish, if desired.
Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface and spread the mayonnaise evenly over it.
Arrange the lettuce over the deli wrap, up to about 2 cm from the edges, place the chicken and tomato slices across the middle of the deli wrap from one side to the other, fold one side inwards to cover the tomatoes, place the cheese and ham on top and fold the other side of the deli wrap to cover.
To serve, cut the rolled sandwich into 3cm pieces, discarding the edges. Hold it together with a cocktail stick and garnish with olives.
* Courtsey of Mission Wraps.
Ham, pineapple and cheese pizza scrolls
300g (2 cups) self-raising flour
Pinch of salt
90g butter, cut into cubes
160ml (2/3 cup) milk
Plain flour, to dust
60g (1/4 cup) pizza sauce
80g (1 cup) coarsely grated cheddar
150g sliced leg ham, coarsely chopped
1 x 225g can pineapple pieces, drained on paper towel
Extra milk, to brush
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
Spread the pizza sauce evenly over the dough, leaving a 2cm border around the edge. Sprinkle with the cheddar, ham and pineapple. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut crossways into 12 equal portions, about 3cm thick. Place scrolls on the prepared tray. Bake in preheated oven for 25-30 minutes or until golden brown. Remove from oven and set aside to cool.
* Recipe courtsey of Kerrie Sun.
Zucchini Slice - Amazing!
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
* Courtsey of Artarmon Public School