Making the same lunch every day is almost as boring as eating it. But before you throw cuation to the wind (and your child throws a "gourmet" lunch in the trash), consider changing the look of his lunch without changing its well-loved ingredients. Here we present creative ways to slice, roll, stack, and pack meals no child could resist.
These flaky pastries are so mild tasting that your kids won't mind the green stuff.
Prep time: 25 minutes.
Bake time: 20 minutes.
Yield: 6 turnovers.
1/2 cup part-skim ricotta cheese
1/2 cup chopped cooked spinach, squeezed dry
2 Tbs. grated Parmesan cheese
1 tsp. Italian-her seasoning
1/4 tsp. salt
1/2 package (15 oz.) refrigerated piecrusts
1 egg, beaten
- Heat oven to 400°F. In medium bowl mix ricotta cheese, spinach, Parmesan cheese, Italian-herb seasoning and salt.
- Lightly roll out piecrust on floured surface (reserve second crust for another recipe). Cut out four 4 1/2" circles. Reroll scraps and cut out two more circles. Place 2 rounded tablespoons of filling on one half of each circle, leaving a 3/4" border. Brush edges with egg and fold over to make a half-moon shape. Crimp edges with tines of a fork to seal.
- Brush tops of pastries with egg, then make 3 vents for steam. Transfer to baking sheet. Bake 15 to 20 minutes, until golden brown.
Nutrition per turnover: 216 cal.; 6 g pro.; 13 g fat; 19 g carb.; 348 mg sod.; 52 mg chol.