Pinwheel pizza crusts recipe
Say goodbye to food waste with easy these pinwheel pizza crusts. Roll-up your bread offcuts and add your favourite pizza toppings for a quick and simple snack for kids.
See method- Makes 8
- Takes 30 mins plus cooling
- 61 calories / serving
Ingredients
- 1 egg, lightly beaten
- 1 tbsp milk
- 1 tsp dried rosemary
- 8 bread crusts, each cut into 1 long strip
- 4 tbsp tomato and garlic purée
- ¼ red pepper, deseeded and finely diced
- ½ red onion, finely chopped
- 20g frozen super sweet sweetcorn, defrosted
- 30g mature cheddar cheese, grated
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Shop ingredientsEach serving contains
- Energy
- 255kJ 61.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 6.4gProtein 3.2gFibre 1.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper.
- Whisk the egg, milk and rosemary together in a shallow bowl until evenly combined.
- Working one at a time, carefully roll the bread crusts in a circular motion to create a pinwheel. Dip the pinwheels into the egg mixture until evenly coated on both sides, then place on the prepared baking tray. Repeat until you’ve used all the bread crusts.
- Spread a little purée on each pinwheel, then top with the pepper, onion, sweetcorn and cheddar.
- Bake on the middle shelf of the oven for 15 mins until lightly crisp and the cheese has melted.
- Leave to cool for 5 mins before serving, or store in an airtight container for up to 3 days in the fridge.
- Tip: You can cook these pinwheels in an air-fryer at 180°C for 8-10 mins until golden and crisp.
- See more Kids recipes
