With four kids to get out the door to school every morning, the smallest hiccup can turn the morning rush into a train wreck. Four sets of homework to pack in backpacks, four heads that need cute hairstyles, four sets of (hopefully matching) socks to find in a mountain of laundry. One misplaced piece of homework, or one head of bedhair that won’t cooperate, or one missing sock eaten by the dryer – can derail the whole morning.
Which is why lunch has to be simple.
I’m constantly on the lookout for quick and healthy lunch solutions for my kids. But with four kids, our lunches also need to be affordable. Not to mention lunches that the kids will actually eat!
Why Pizza Buns Are the Perfect Lunch for Kids
A few years ago, my sister-in-law shared a pizza bun recipe, and it’s become one of our top go-to lunch options. Here’s why:
- Kids love pizza!
- Pizza buns are an easy way to add a serving of meat and dairy to your kid’s lunch
- I can make one batch during the weekend, store them in freezer baggie in batches of two, then pop them in the freezer to have them on hand for the mornings where we’re running behind schedule and need a quick lunch option
You’ll find the recipe below along with a quick how-to, a printable version of the recipe, and a list of some of my favourite online resources for kid friends {and healthy} meal ideas.
Note: I’ve tried a few different dough recipes, but this no-fuss dough recipe from Our Best Bites is the clear winner for this lunch.
Healthy Eating Starts with a Plan
Taking a few minutes each week to plan your meals can go a long way in helping you save money, time and eat healthier!
Download our free Printable Meal Planner here.
Homemade Pizza Buns
1 1/2 cups warm water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour
Instructions
In a bowl combine water, sugar and yeast. I usually throw these ingredients directly into my Bosch mixer. Let stand for about 10 minutes.
Add salt. Stir. Add half your flour and mix well. Gradually add more flour until dough pulls away from edges of the bowl when mixing and it isn’t sticky.
Place dough in a lightly greased bowl, cover and let rise for 45 minutes or until double in size. Remove dough from bowl. Separate into three equal parts.
Prepare pizza ingredients. Pepperoni, mozzarella cheese, pizza sauce or whatever other toppings you’d like to us.
Take one portion of the dough and roll out on a lightly greased or floured surface. I typically spray my working surface with a little cooking spray or use a small amount of oil to keep the dough from sticking. Roll dough into a long skinny rectangle as you would for cinnamon rolls.
Once your dough is rolled, you can begin layering your pizza ingredients starting with the sauce. Spread sauce over the dough leaving the very edge of one of the long sides of the rectangle free from sauce so the edge will seal when rolled up. Layer meat, cheese and any other pizza toppings you’d like.
After all your pizza toppings have been added, begin rolling up the dough starting at the long side of the rectangle where the sauce is all the way to the edge – you want to leave that sauce free edge to be rolled up last. Roll all the way up and then pinch the edges to seal. Now using a small length of dental floss, slice off equal sized rolls.
Place rolls in a greased baking dish.Cover and allow buns to rise 30 minutes. Bake in the oven at 350 for 25 – 30 minutes or until golden brown.
This recipe makes a large batch and what I do as soon as they’ve cooled is package them in freezer ziploks in quantities of two in the freezer. Having them on hand on those days when we need to grab lunch and go is the best thing ever!
I typically put the buns in the kids school lunches frozen, that way the meat and cheese stays chilled until lunch time. I pack all their lunches in these 3 compartment containers from Easy Lunchboxes. I absolutely love these containers! I add a few other healthy things to their lunch along with a little treat then put the containers inside their insulated lunch bags along with a freezer pack and that’s it!
This recipe may not help you find that one striped sock that mysteriously disappeared in the dryer, but it will help you pack quick and healthy lunches your kids will love.
4.3 from 4 reviews
Pizza Buns
Prep time
Cook time
Total time
Author: Rebecca Cooper
Ingredients
- Dough:
- 1½ cups warm water
- 1 Tbsp sugar
- 1 Tbsp yeast
- ½ tsp salt
- 3-4½ cups flour
Instructions
- In a bowl combine water, sugar and yeast. Let stand for about 10 minutes.
- Add salt. Stir. Add half your flour and mix well. Gradually add more flour until dough pulls away from edges of the bowl when mixing and it isn’t sticky.
- Place dough in a lightly greased bowl, cover and let rise for 45 minutes or until double in size. Remove dough from bowl. Separate into three equal parts.
- Prepare your pizza ingredients. For the pizza buns pictured we use garlic sausage, mozzarella cheese and pizza sauce, but anything goes! This is going to be just like making cinnamon buns from here on out – only with pizza fixings!
- Take one portion of the dough and roll out on a lightly greased or floured surface. I typically spray my working surface with a little cooking spray or use a small amount of oil to keep the dough from sticking. Roll dough into a long skinny rectangle as you would for cinnamon rolls.
- Once your dough is rolled, you can begin layering your pizza ingredients starting with the sauce. Spread sauce over the dough leaving the very edge of one of the long sides of the rectangle free from sauce so the edge will seal when rolled up. Layer meat, cheese and any other pizza toppings you’d like.
- After all your pizza toppings have been added, begin rolling up the dough starting at the long side of the rectangle where the sauce is all the way to the edge – you want to leave that sauce free edge to be rolled up last. Roll all the way up and then pinch the edges to seal. Now using a small length of dental floss, slice off equal sized rolls.
- Place rolls in a greased baking dish.
- Cover and allow buns to rise 30 minutes.
- Bake in the oven at 350 for 25 – 30 minutes or until golden brown.
If you liked this post you might also enjoy…
- A Weeks Worth of Healthy, School Lunch Ideas
- Family Friendly On-the-Go Lunch Ideas
- Simple Back to School Photo Tips
- Budget Friendly Family Command Centre and Homework Station
- Staying organized throughout the school year: Printable Chore charts
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Rebecca
Rebecca Cooper is a 42-year-old wife and mother of four from Alberta, Canada. As a photographer, crafter, author, and blogger, she finds joy and fulfillment in celebrating everyday moments. She loves to read and eat chocolate, and is a firm believer in afternoon naps. Rebecca shares her family’s adventures, photo tips, simple craft projects + more right here at Simple as That.
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