7 Holiday Snacks Kids Can Make With Store-Bought Dough

Giving kids a bowl of flour and sugar = big mess. Letting them make festive snacks using a package of store-bought dough = brilliant. 

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Santa’s Hat Pizzas

Dane Tashima

Santa’s Hat Pizzas

Unroll one 11-oz. tube thin-crust pizza dough. Cut into 16 triangles 3 in. wide at bottom and 4 in. tall; reserve scraps. Transfer to a parchment-paper-lined baking sheet, spacing 1 in. apart. Fold up the bottoms 1/2 in. to create a rim on the base of the hat. Roll scraps into balls and press into flat rounds on tips of hats. Spread pizza sauce over triangles of hats and ricotta cheese over the rims and balls. Bake at 375°F for 15 minutes or until dough is set. Let cool.

Number of Servings: 16
Serving Size: 1.0 santa's hat pizza
Nutrition Facts (per serving) : 60 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 124 mg sodium, 9 g carb., 0 g fiber, 1 g sugar, 2 g pro.
Daily Values: 0% vit. A, 1% vit. C, 0% calcium, 3% iron

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3 Holiday Snacks with Store-Bought Dough

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New Year’s Sparklers

Dane Tashima

New Year’s Sparklers

Unroll one 11-oz. tube thin-crust pizza dough. Cut into 16, 1/2-in. strips lengthwise. Stretch and roll strips into ropes, then twist and shape 4 ropes to form “2018” on a parchment-paper-lined baking sheet. Repeat with remaining ropes, spacing them 2 in. apart. Brush tops of dough with beaten egg and sprinkle first with sesame seeds then sea salt. Bake at 350°F for 12 to 15 minutes or until golden brown. Let cool a bit before serving.

Number of Servings: 16
Serving Size: 1.0 sparkler
Nutrition Facts (per serving) : 62 cal., 2 g total fat (0 g sat. fat), 12 mg chol., 153 mg sodium, 9 g carb., 0 g fiber, 1 g sugar, 2 g pro.
Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 3% iron

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Confetti Sticks

Dane Tashima

Confetti Sticks

Thaw and unfold one frozen puff-pastry sheet. Cut into sixths crosswise and thirds lengthwise to form 18, 3-in. x 1-in. sticks. Place on a parchment-paper-lined baking sheet. Bake at 400°F for 15 to 17 minutes or until puffed and golden brown. Let cool completely. Pipe softened cream cheese on top to resemble streamers, then sprinkle with finely diced vegetables and herbs, such as bell peppers, red onion, and parsley, to resemble confetti.

Number of Servings: 18
Serving Size: 1.0 confetti stick
Nutrition Facts (per serving) : 67 cal., 5 g total fat (2 g sat. fat), 4 mg chol., 59 mg sodium, 6 g carb., 0 g fiber, 1 g sugar, 1 g pro.
Daily Values: 1% vit. A, 2% vit. C, 0% calcium, 2% iron

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Ham & Cheese, Holiday-Style

Dane Tashima

Ham & Cheese, Holiday-Style

Unroll one ready-to-roll piecrust onto a parchment-paper-lined baking sheet. Sprinkle evenly with 11/2 cups grated Gruyère cheese, leaving a 1-in. rim. Cut 4 large 1/8-in.-thick ham slices into 1-in.-wide strips. Arrange strips over cheese, spacing 11/2 in. apart. (Overlap strips if needed to reach from end to end.) Arrange remaining strips in the opposite direction. Fold up the rim of dough over the filling, pleating at intervals to form a round. Bake at 375°F for 30 minutes or until dough is golden brown and cheese bubbling. Cool slightly. Cut into 12 pieces.

Number of Servings: 12
Serving Size: 1.0 triangle
Nutrition Facts (per serving) : 140 cal., 9 g total fat (4 g sat. fat), 24 mg chol., 335 mg sodium, 9 g carb., 0 g fiber, 1 g sugar, 7 g pro.
Daily Values: 3% vit. A, 0% vit. C, 14% calcium, 1% iron

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Pretzel Dreidels

Dane Tashima

Pretzel Dreidels

Coat an 8-in. square baking pan with olive oil. Press one 1-lb. whole-wheat pizza dough evenly into pan. If edges spring back, let dough rest before pressing again. Lightly drizzle top with olive oil. Bake at 400°F for 18 to 20 minutes or until golden brown and baked through. Let cool completely, then transfer to a cutting board. Cut the dough into 6 strips, then cut each strip into 2-in. lengths to form 24 rectangles. Trim corners of a rectangle 1/2 in. from bottom to form a dreidel shape with a pointed triangular base beneath the rectangular top. Place a pretzel stick in center of top. Repeat with remaining rectangles. Pipe on Hebrew letters using mustard.

Number of Servings: 24
Serving Size: 1.0 pretzel dreidel
Nutrition Facts (per serving) : 46 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 90 mg sodium, 9 g carb., 1 g fiber, 1 g sugar, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 0% iron

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Parmesan Snowmen

Dane Tashima

Parmesan Snowmen

Open one tube (8-count) buttermilk biscuit dough. Separate rounds and cut into thirds, making one piece larger than others. Roll into balls; put on a parchment-paper-lined baking sheet, 11/2 in. apart. Tent lightly with foil. Bake at 325°F for 30 minutes or until cooked through but still pale. Roll balls in melted butter, then in grated Parmesan cheese. Allow to cool 5 minutes. Stand the large rounds upright. Poke a pretzel stick through the center of each large round, then spear the 2 smaller balls on top. Add sliced raisins for eyes, slivers of carrot for a nose, and more pretzel sticks for the arms.

Number of Servings: 8
Serving Size: 1.0 snowman
Nutrition Facts (per serving) : 201 cal., 15 g total fat (9 g sat. fat), 39 mg chol., 492 mg sodium, 13 g carb., 0 g fiber, 1 g sugar, 4 g pro.
Daily Values: 9% vit. A, 0% vit. C, 9% calcium, 3% iron

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Pickles & Pigs in a Blanket

Dane Tashima

Pickles & Pigs in a Blanket

Unroll one 8-oz. crescent-roll dough onto a cutting board. Cut dough along the dotted lines, then cut each triangle into thirds from narrow tip to base to form long skinny triangles. Cut 8 nitrate-free hot dogs into thirds. Place a hot-dog piece at the base of a triangle and roll up in dough, then transfer to a parchment-paper-lined baking sheet, tip end down. Repeat with remaining dough and hot dogs, spacing 2 in. apart. Bake at 375°F for 15 minutes or until golden brown. Let cool slightly. Spear a pickle slice on top using a toothpick.

Number of Servings: 24
Serving Size: 1.0 pickle 'n pig in a blanket
Nutrition Facts (per serving) : 85 cal., 6 g total fat (2 g sat. fat), 8 mg chol., 271 mg sodium, 4 g carb., 0 g fiber, 1 g sugar, 2 g pro.
Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 2% iron