It was our turn again in the kindergarten snack rotation. This time I talked Miss Priss into pizza bread. Our dear neighbor friend has a dear longtime friend who brings a batch of this stuff every time she visits. I love it, and it tastes great at room temperature. I thought it would be a good kindergarten snack that would appeal to all kinds of different eaters (that is code for picky).

If you missed the dill dip post, I will update you about our snack dilemmas. My daughter eats lunch at 10 am and has a snack each day at noon. Since the snack is at normal people lunchtime, I always feel obligated to send in something a little more substantial than a graham cracker when it is our turn to provide snack. My daughter disagrees. She wants me to send in a tiny bag of pretzels like all of the other kids. I don’t want to be like all of the other kids. Disregarding the damage I may be doing to my daughter’s school image, I moved ahead with the pizza bread.

Ingredients

• Ready-Dough*, thawed only– not raised (available in the grocery store freezer section)
• turkey pepperoni cut into slivers
• shredded mozzarella or pizza cheese

* If you can’t locate Ready-Dough, use Pillsbury French Bread in the refrigerated section of the grocery store.

Directions

• Flatten the thawed Ready-Dough out into a rectangle on a cookie sheet sprayed with Pam. Try to press it out as close to the edges as possible without ripping holes in the dough. If using Pillsbury French Bread, unroll and press out the same way.
• Sprinkle a generous amount of cheese down the center of the dough. Top with the slivered pepperoni.
• Fold the sides of the dough into the center like you are folding a business letter. Pinch the ends together.
• Flip the loaf, so it is seam side down on the cookie sheet and bake according to the package directions for pizza (400 degrees about 15 minutes).
• Let cool slightly and slice. Serve warm or at room temperature.

Notes

• If you are sending pizza bread to school for snack, make up the loaves, put on cookie sheets, cover with Saran wrap and refrigerate overnight. In the morning, wake up 20 minutes early and put loaves in the oven. Get in the shower while the bread is cooking. Pull out of the oven and let cool. Slice and arrange in a large tupperware. Get as close to room temperature as possible before putting the lid on the tupperware. Send a note to the teachers letting them know to keep snack at room temperature until serving and to NOT refrigerate.
• If you are taking to a tailgate, follow the school snack serving directions above.
• If you are taking to a Super Bowl party at a friend’s house, bake the bread at your house, let cool, and wrap completely in tin foil. Re-heat in the tin foil at the friend’s house and serve hot. Set out a dish of marinara sauce for dipping!