Brown Sugar Glazed Ham

This brown sugar glazed ham starts as a fully cooked, unsliced bone-in ham with a fat cap that can be scored into diamonds. Warming it under foil helps keep the slices moist; brushing on the pineapple-Dijon glaze near the end gives the whole ham a glossy, amber-brown finish without leaving the sugar in the oven long enough to burn.

Check the package before you begin. Its reheating directions and a thermometer matter more than a fixed cooking time, especially for a ham this size.

Serves: 12–16. Prep: 15–20 minutes. Cook: Approximately 2–3 hours, depending on the ham and its package directions. Rest: 15 minutes.

Ingredients for Brown Sugar Glazed Ham

• 1 fully cooked, unsliced bone-in ham with a scoreable fat cap, 8–10 pounds
• 1 cup packed light brown sugar (200g)
• 1/3 cup pineapple juice
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 cup water, for the roasting pan

Choosing and Scoring the Ham

Look for a ham labeled fully cooked, and keep its reheating directions. This recipe is not for a ham labeled “cook before eating.” Choose an unsliced ham with enough surface fat to score; a ham without a usable fat cap will not develop the same diamond pattern.

Remove the packaging and any plastic bone guard. If the ham has skin, trim it away as needed while leaving a thin fat cap. Cut shallow diagonal lines through the fat in both directions to form diamonds. Do not cut deeply into the pink meat.

How to Bake Brown Sugar Glazed Ham

1. Preheat and cover: Heat the oven to 325°F (165°C). Set the scored ham in a large roasting pan, cut-side down if it has a flat cut face. Pour the water into the pan and cover the ham tightly with foil.
2. Warm the ham: Bake according to its package directions. Begin checking the thickest part after about 1 hour 30 minutes, or sooner if the package suggests a shorter time. Keep the thermometer tip away from the bone. Plan on roughly 2–3 hours of cooking overall, but move to glazing when the center is about 15–20°F below the package’s final reheating target.
3. Simmer the glaze: Near the end of the covered bake, combine the brown sugar, pineapple juice, Dijon, and honey in a small saucepan. Simmer over medium-low heat for 5–8 minutes, stirring, until the sugar dissolves and the glaze lightly coats a spoon. It should be syrupy but still brushable.
4. Glaze and finish: Uncover the ham and blot excess surface moisture if needed. Brush the glaze over the top and into the score lines. Increase the oven to 425°F (220°C), then bake the ham uncovered for about 10–20 minutes. If the first coat sets, brush on a second thin coat. Watch closely and remove the ham when the glaze is glossy and amber-brown and the thickest part reaches the package’s reheating target. Do not leave it in longer just for darker color.
5. Rest and carve: Let the ham rest for 15 minutes. Carve thin slices from around the bone and overlap them on a plate, with the remaining scored ham visible beside them.

When Is the Ham Ready?

The covered bake does most of the warming; the short, hotter finish caramelizes the glaze. If the package specifies 140°F (60°C) as the reheating target, check for that temperature in the thickest part without touching bone. Follow a different target if your ham’s package gives one.

If the glaze slides off, the ham may be too wet or the glaze too thin. Blot excess surface moisture before brushing, and simmer the glaze until it clings to a spoon. At 425°F, remove the ham before broad blackened patches develop.

Variations and Serving

Orange juice can replace the pineapple juice, and dark brown sugar can replace light brown sugar for a deeper molasses flavor. A fully cooked spiral-cut ham is another option, but follow its package timing; it will not have the same scored whole exterior or carving presentation. For a different sweet glaze, try maple glazed ham.

Serve the thin slices beside the remaining whole ham with mashed potatoes, scalloped potatoes, or green bean casserole.

Make-Ahead Glaze and Leftovers

Make the glaze up to 5 days ahead and refrigerate it. Warm it gently until brushable before using. Refrigerate leftover ham in an airtight container for up to 5 days.

Nutrition

Approximate per serving, based on 14 servings: 330 calories, 32g protein, 12g fat, and 18g carbohydrates. Approximate per 100g: 165 calories, 16g protein, 6g fat, and 9g carbohydrates. Values vary with the ham’s edible yield, fat content, portion size, and amount of glaze eaten.

Maple Glazed Ham

Spiral-sliced ham is easy to serve, but its exposed slices can dry out during reheating. Keep this fully cooked ham covered in a low oven until the center is nearly warm, then brush on two coats of maple-mustard glaze for a brief, hotter finish. The ham stays whole, with a glossy amber-brown surface, lightly caramelized edges, and a few attached slices fanned forward for serving.

Ingredients for Maple Glazed Ham

• 1 fully cooked boneless spiral-sliced ham, about 7–8 pounds (about 3.4kg)
• 1/2 cup pure maple syrup (160g)
• 1/3 cup packed brown sugar (70g)
• 2 tablespoons Dijon mustard (30g)
• 1/4 cup orange juice (60g)
• 1/2 cup water, for the roasting pan

Yield: About 14–18 servings. Timing: Allow 15–20 minutes to prepare, approximately 1 hour 50 minutes to 2 hours 30 minutes in the oven, and 15 minutes to rest. The ham’s shape, starting temperature, and package directions affect the heating time.

How to Make Maple Glazed Ham

1. Prepare the ham: Check that the package says fully cooked and read its reheating directions. Preheat the oven to 300°F (150°C). Place the ham cut side down in a foil-lined roasting pan large enough to hold it whole. Pour the water into the pan, not over the ham, and cover the pan snugly with foil.
2. Warm it covered: Begin checking the thickest center after about 1 hour 20 minutes. Continue heating until it reaches roughly 130–135°F (about 55°C); this stage may take about 1 hour 35 minutes to 2 hours 15 minutes. Insert the thermometer into the meat, not a gap between slices. Keep the ham covered while it warms to protect the cut surfaces.
3. Make the glaze: While the ham warms, combine the maple syrup, brown sugar, Dijon mustard, and orange juice in a small saucepan. Simmer over medium-low heat for 4–6 minutes, stirring, until the sugar dissolves and the glaze is glossy and lightly syrupy. It should coat a spoon but still pour easily. Pour a little into a separate bowl for serving before the pastry brush touches the ham.
4. Glaze twice: Raise the oven to 400°F (205°C). Once it reaches temperature, uncover the ham and brush glaze over the top and accessible slice edges. Bake for about 7 minutes, brush again, then bake until the coating is shiny and gently bubbling, with a few darker edges. The uncovered finish should take about 10–15 minutes total; watch closely so the sugar does not burn.
5. Check and rest: The thickest center should reach 140°F (60°C), unless the package specifies a different endpoint. If the glaze is dark enough before the center is ready, cover the ham loosely and continue warming at 300°F. Rest for about 15 minutes, then transfer it whole to a platter. Gently ease a few attached front slices forward into an overlapping fan. Serve the reserved clean glaze warm alongside, if desired.

Choose the Right Ham

Look for both “fully cooked” and “spiral-sliced” on the package. These directions warm an already cooked ham; they are not suitable for one labeled “cook before eating.” A fully cooked bone-in spiral ham can also work, but its shape and heating time may differ. Follow its package directions and keep the thermometer probe away from the bone.

How to Keep the Glaze from Running or Burning

If the glaze runs straight into the pan, simmer it a little longer before brushing. A lightly syrupy glaze clings to the curved top and exposed slice edges. Keep the 400°F finish short: once the edges deepen in color, check the center rather than leaving the ham uncovered to brown further.

Serving and Leftovers

Present the ham whole with just a few front slices loosened after resting. Potatoes and green beans make simple sides. For another holiday centerpiece, try garlic herb butter turkey breast.

Refrigerate leftover ham promptly in airtight containers and use within 3–4 days, or sooner if the package directs. Use leftovers in pasta with peas and ham. The glaze can be made ahead and gently rewarmed until pourable.

Nutrition

Approximate nutrition: Based on 16 servings, each serving has about 345 calories, 43g protein, 13g fat, and 16g carbohydrates. Per 100g, that is approximately 150 calories, 18g protein, 5g fat, and 7g carbohydrates. Values vary with the ham, portion size, and amount of glaze served.

Garlic Herb Butter Turkey Breast

Garlic-herb butter goes beneath the skin of this turkey breast to season the meat, while a second layer browns with the skin. The roast starts in a hot oven for color, then finishes at a lower temperature so the herb coating does not darken before the center is cooked.

Serve the breast mostly intact, with a few thick slices arranged in front and a little pan juice around it. Roasting time is only an estimate for a 5–6-pound bone-in breast; a thermometer determines when it is done.

Ingredients for Garlic Herb Butter Turkey Breast

• 1 bone-in, skin-on turkey breast, about 5–6 pounds (about 2,500g)
• 6 tablespoons unsalted butter, softened (85g)
• 4 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• 2 teaspoons Morton kosher salt or 1 tablespoon Diamond Crystal kosher salt
• 1 teaspoon freshly ground black pepper

Optional: Add 1 teaspoon finely chopped fresh sage to the butter. For serving, use 2–3 fresh rosemary sprigs if desired.

How to Roast Garlic Herb Butter Turkey Breast

Prep: 20 minutes | Roast: about 1 hour 45 minutes to 2 hours 15 minutes | Rest: 20 minutes | Serves: 8–10

1. Preheat and prepare: Set an oven rack in the lower-middle position and preheat to 450°F (230°C). Pat the turkey dry and place it skin-side up in a roasting pan large enough that it does not press against the sides. Gently loosen the skin over the breast, leaving it attached around the edges.
2. Apply the herb butter: Mix the butter, garlic, rosemary, thyme, 1 tablespoon parsley, salt, pepper, and optional sage. Spread about half beneath the skin, against the meat. Spread the rest over the outside of the skin.
3. Start the roast hot: Roast uncovered for 15 minutes, then reduce the oven to 350°F (175°C). The skin should begin to turn golden; the herbs may toast but should not burn.
4. Finish by temperature: Continue roasting for approximately 1 hour 30 minutes to 2 hours more. Begin checking after about 1 hour 15 minutes of total roasting time. Insert an instant-read thermometer into the thickest breast meat without touching bone. Remove the turkey when it reaches 165°F (75°C). If the skin or herbs darken too quickly, loosely tent the breast with foil. Rotate the pan only if your oven browns unevenly.
5. Rest and carve: Rest for 20 minutes before slicing. Cut breast meat away from the ribs as needed, then carve two or three thick slices, leaving most of the roast intact.
6. Arrange and serve: Place the slices against the front of the roast in the pan. Spoon a little pan juice around the turkey rather than over the browned skin. Scatter the remaining tablespoon of parsley on top and add rosemary sprigs, if using.

How to Get Butter Under the Skin

Ease your fingers between the skin and breast meat to make a pocket without pulling the skin free. If the softened butter catches as you spread it, loosen a little more skin rather than forcing it. Butter beneath the skin seasons the meat directly; butter on the outside leaves visible garlic and herbs on the browned surface.

When Is Turkey Breast Done?

Check the thickest part of the breast, keeping the thermometer tip away from bone. Breast shape and oven performance affect roasting time, so begin checking early and recheck as needed. The skin should be golden brown with darker toasted herb patches when the meat reaches 165°F. Resting before carving helps keep the juices in the slices.

Serving and Storing Leftovers

Serve the thick slices with warm pan juice, alongside mashed potatoes or roasted vegetables. Refrigerate leftover turkey in an airtight container for 3–4 days, or freeze it for up to 3 months.

For a different baked turkey main, see these baked turkey meatballs.

Ingredient Questions

Can I use dried rosemary and thyme?

Yes. Use about 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of the fresh herbs. Crush coarse dried rosemary before mixing it into the butter.

Can I use a boneless turkey breast?

A boneless breast will roast on a different schedule. The time range here is for a 5–6-pound bone-in breast, so use the thermometer rather than treating that range as a direct swap.

Nutrition

Approximate per serving, based on 9 servings: 335 calories, 37g protein, 18g fat, and 1g carbohydrates. Approximate per 100g of edible cooked turkey and coating: 230 calories, 25g protein, 12g fat, and less than 1g carbohydrates. Values vary with the amount of edible meat, skin, butter, and pan juices served.

Kid-Friendly Pizza Waffles

These square pizza waffles are sealed pockets of pizza dough, not waffles made from batter. The waffle iron browns the outside into a crisp grid while mozzarella and pepperoni melt inside. Add just 1 teaspoon of sauce to each pocket and serve the rest for dipping; too much sauce inside can soften the dough and make the seams leak.

Shape the dough to fit your iron and pinch the edges closed. Because waffle irons and pocket thicknesses vary, use browned ridges and cooked-through seams—not just the timer—to judge when they’re done.

Ingredients for Pizza Waffles

• 1 lb refrigerated pizza dough (about 450g)
• 1 cup shredded low-moisture mozzarella (about 115g)
• 16 small pepperoni slices, or about 1/4 cup chopped (about 30g)
• 1/2 cup thick pizza sauce or marinara (about 120g), divided
• Cooking spray, for lightly coating the waffle iron
• 1 tablespoon finely chopped fresh parsley

Yield: 4 waffles; 4 snack servings or 2 larger meal servings. Time: About 15 minutes prep and 16–24 minutes cooking in a single-waffle iron; allow about 35–45 minutes total, including preheating and cooling.

How to Make Pizza Waffles in a Waffle Iron

1. Preheat the iron: Fully preheat a square waffle iron, ideally with plates about 5 inches across, on its normal waffle setting. Lightly coat the plates with cooking spray if needed.
2. Shape the dough: Divide the dough into 8 equal pieces. Stretch or roll each into a thin square slightly smaller than the waffle plates so it fits inside the rim. If the dough springs back, let it rest briefly before finishing the squares.
3. Fill and seal: In the center of each of 4 squares, place 1 teaspoon sauce, 1/4 cup mozzarella, and one-quarter of the pepperoni. Leave a clean border around the filling. Cover with the remaining squares and pinch each seam firmly closed all the way around.
4. Cook: Center one pocket on the plates and close the lid gently without forcing it down. Start checking at about 3 minutes if practical for your iron, but avoid repeatedly opening the lid. Cook for about 4–6 minutes total, until the waffle is golden and crisp with browned ridges and no pale, gummy dough at the thick seams. Repeat with the remaining pockets.
5. Cool and serve: Transfer the waffles to a rack for 2–3 minutes. Sprinkle with parsley and serve with the remaining sauce for dipping. Cut or open a waffle and check the temperature of the melted filling before serving to young children.

How to Keep the Filling Inside

Sauce or cheese caught in a seam can prevent the dough from sealing. Keep the filling centered, limit the sauce to 1 teaspoon per waffle, and pinch the entire clean border closed. If a pocket leaks, use a little less filling in the next one.

How to Tell When Pizza Waffles Are Done

Look for golden dough, browned waffle ridges, and crisp edges, then check a thick seam. If the seam looks pale or feels gummy, cook the waffle longer, even if the center is browned. Shape the next pocket more evenly at the edges. Deeper irons and thicker pockets may need more than 6 minutes.

Filling Swaps That Won’t Make Waffles Soggy

For cheese-only waffles, omit the pepperoni without adding extra sauce. To replace some pepperoni with vegetables, use up to 2 tablespoons of finely chopped, well-dried bell pepper. Cook and drain mushrooms or other moisture-heavy vegetables first, and keep the overall filling modest so the pockets still seal.

Storing and Reheating

Cool the waffles completely, then refrigerate in an airtight container for up to 3 days. To freeze, place them separately on a tray until frozen, then transfer to a freezer bag for up to 2 months.

Reheat in a toaster oven until hot throughout and crisp. The time depends on the waffle size and appliance. A microwave will warm them but won’t restore the crisp exterior.

For another build-your-own pizza lunch, try DIY Pizza Lunchables.

Nutrition

Approximate nutrition per waffle, including its share of the dipping sauce: 440 calories, 19g protein, 15g fat, and 57g carbohydrates. Approximate values per 100g: 245 calories, 11g protein, 8g fat, and 32g carbohydrates. Values vary with the dough, pepperoni, sauce, and amount of cooking spray used.

Cheeseburger Bombs for Kids

These individual biscuit parcels hold cooked ground beef and melted orange cheese beneath golden, sesame-topped crusts. A dill pickle slice goes on each one after baking. Draining the beef helps keep the dough from getting greasy, while leaving a clear border around the filling makes each biscuit easier to seal. Bake until the dough is cooked through, then let the bombs rest and check the hot center before serving them to children.

Ingredients for Cheeseburger Bombs

• 1 package refrigerated large biscuits (8 biscuits)
• 1 lb ground beef, preferably 85–90% lean (450g)
• 1/4 cup finely diced onion (about 40g)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 orange American cheese slices, about 6 oz total (170g)
• 1 tablespoon unsalted butter, melted
• 2 teaspoons sesame seeds
• At least 8 dill pickle slices, plus more for serving

Ketchup and mustard are optional for dipping. Keep them outside the biscuits so they do not wet the filling.

How to Make Cheeseburger Bombs

1. Preheat the oven: Heat to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2. Cook the beef: In a large skillet over medium heat, cook the beef and onion for 7 to 10 minutes, breaking up and stirring the meat. Add the salt and pepper. Cook until the beef has no raw pink portions and the onion is soft. If using a thermometer, check that the ground beef reaches 160°F (70°C). Drain well and let cool briefly before filling the biscuits.
3. Fill the biscuits: Flatten each biscuit into a roughly 5-inch round without tearing it. Place about 1/4 cup cooked beef in the center of each, using less if necessary to leave a clear border of dough. Fold one cheese slice and place it over the beef.
4. Seal and top: Pull the dough edges over the filling and pinch them firmly closed, avoiding a thick lump at the seam. Set the bombs seam-side down on the baking sheet, about 1 inch apart. Brush the tops lightly with melted butter and sprinkle with sesame seeds.
5. Bake: Bake uncovered for approximately 15 to 20 minutes. Start checking at 15 minutes. The tops and sides should be golden, with dough near the filling and seam baked through rather than gummy. Larger biscuits or thick folds may need more time.
6. Rest and serve: Let the bombs rest for at least 5 minutes, then add a dill pickle slice to each. Open one after baking and resting to show the beef and melted cheese. Cut or open a child’s portion and check that the center is comfortable to eat before serving.

How to Keep the Filling Inside

If the beef and folded cheese slice leave too little dough to pinch closed, reduce the beef portion rather than stretching the biscuit until it tears. A securely pinched seam placed underneath helps contain the cheese. The bombs should be fully closed during baking; open one afterward for serving. This bake time is for fully cooked beef, not raw ground beef sealed inside the dough.

When Are Cheeseburger Bombs Done?

The beef is cooked before assembly, but the biscuit still needs to bake through. A golden top alone is not enough: check the sides and dough near the seam for pale, gummy spots. Give thicker or larger parcels more oven time if needed.

Serving and Cheese Variation

Serve with extra pickles and, if desired, ketchup and mustard for dipping. For another handheld option, try muffin tin corn dogs for kids.

Orange cheddar slices can replace American cheese for a sharper flavor, though the center may melt less smoothly.

Leftovers and Reheating

Promptly refrigerate leftover bombs in a covered container. Reheat until hot throughout, then let the filling cool before serving, especially to children. Microwave time depends on the portion and appliance, so check the center rather than relying on a fixed time.

Nutrition

Yield: 8 bombs, or about 4 dinner servings. Approximate nutrition per bomb: 370 calories, 18g protein, 21g fat, and 28g carbohydrates. Approximate values per 100g: 285 calories, 14g protein, 16g fat, and 22g carbohydrates. Values vary with the biscuit brand, cheese, beef leanness, and how much fat is drained.

Cheese and Spinach Ravioli for Kids

Thin egg pasta wraps a mild filling of spinach, ricotta, Parmesan, and mozzarella in these homemade ravioli. Small mounds of filling create rounded centers; careful sealing and a fluted pastry wheel give each piece its square shape without a ravioli mold.

The filling needs to be dry enough to hold its shape, and the pasta borders need to be sealed before cutting. Boil the ravioli gently until tender, then serve warm marinara on the side. Allow about 75–85 minutes from start to finish, including the dough rest.

Ingredients for Cheese and Spinach Ravioli

• 2 cups all-purpose flour (240g), plus 2–3 tablespoons for dusting as needed
• 3 large eggs
• 1/4 teaspoon kosher salt for the dough
• 5 ounces frozen chopped spinach, thawed (140g before squeezing)
• 3/4 cup whole-milk ricotta (185g)
• 1/4 cup finely grated Parmesan (25g)
• 1/4 cup shredded low-moisture mozzarella (30g)
• 1/4 teaspoon kosher salt for the filling
• About 2 teaspoons kosher salt for the pasta water
• 1 cup mild prepared marinara (240g), for serving

Optional: Serve with 1–2 tablespoons extra grated Parmesan.

How to Make Cheese and Spinach Ravioli

1. Mix and rest the dough: Mix the 2 cups flour, eggs, and dough salt with a fork until a dough forms. Knead until cohesive and reasonably smooth, using a little dusting flour if it sticks. Cover and rest at room temperature for 30 minutes.
2. Make the filling: During the rest, squeeze the thawed spinach firmly in a clean kitchen towel until no liquid drips out. Break up large pieces. Drain the ricotta if it looks watery, then mix it with the spinach, Parmesan, mozzarella, and filling salt. A spoonful of filling should hold its shape.
3. Roll the pasta: Divide the dough into manageable portions and keep unused portions covered. On a lightly floured surface, roll a pair of thin, pliable sheets with a rolling pin or pasta roller, aiming for about 1/32–1/16 inch thick. Work with one pair at a time so the pasta stays soft enough to seal.
4. Fill and seal: Place about 2 teaspoons of filling in spaced mounds on one sheet, leaving room for approximately 2 1/2-inch squares. Lay the second sheet over the mounds. Press close to each mound, then outward to remove trapped air. Firmly seal the flat dough around each pocket, keeping filling out of the seams.
5. Cut the ravioli: Use a fluted pastry wheel to cut squares with about 1/4–3/8 inch of continuous sealed border around each mound. Re-press loose edges. Set the pieces apart on a lightly floured, parchment-lined tray. Repeat with the remaining dough and filling; expect about 28–32 ravioli.
6. Boil in batches: Bring about 4 quarts of water and the pasta-water salt to a boil in a large pot. Add 8–12 ravioli at a time, depending on the pot’s width. Adjust the heat to maintain a gentle, uncovered boil and stir carefully once to prevent sticking. Start checking at about 3 minutes. Thin, fresh ravioli generally take 3–5 minutes per batch; they should float, and a sampled pasta border should be tender rather than floury or tough.
7. Serve: Lift the ravioli with a spider or slotted spoon rather than draining them into a colander. Warm the marinara separately and offer about 1/4 cup alongside each of four portions.

How to Shape the Domed Ravioli

Keep the filling mounds small so they rise above a flat border without pushing cheese into the seam. Press air out before cutting, and run the fluted wheel outside the sealed area. Overfilling, trapped air, or a gap in the border can cause a pocket to open in the water.

The lightly floured ravioli on the tray are still uncooked. After boiling, the pasta should be tender and lightly glossy, without a dry flour coating. For a simpler spinach pasta dinner, try Easy Spinach Pasta for Kids.

Keep the Filling Dry

If liquid pools around the spinach, squeeze it again. Drain visibly watery ricotta before filling the pasta, too. Moist filling spreads instead of forming a rounded mound and can make the dough too slippery to seal.

How to Tell When the Ravioli Are Done

Floating is a cue to check the ravioli, not a guarantee that the pasta is cooked through. Taste or cut a border: it should be tender, while the pocket remains intact and the pasta is not mushy. Thicker sheets may need longer than the suggested 3–5 minutes.

Make Ahead, Freeze, and Reheat

Keep uncooked ravioli covered and separate in a single layer on lightly floured parchment. If refrigerating them, cook within about 4 hours. For longer make-ahead storage, freeze them on the tray until firm, then transfer to a freezer-safe bag. Use within about 2–3 weeks for best quality.

Boil frozen ravioli directly from frozen in uncrowded batches. They will need longer than fresh ravioli; check a border for tenderness rather than relying on the fresh cooking time.

Refrigerate cooked leftovers promptly in a covered container. Reheat gently with a little sauce or water until hot, without vigorous stirring that could tear the pasta. For another dinner with marinara, see Baked Turkey Meatballs for Kids.

Can Kids Help Make the Ravioli?

Kids can portion filling and press pasta borders with supervision. An adult should handle the sharp pastry wheel and boiling water. Wonton wrappers can be used for a separate shortcut version, but they require different shaping and cooking directions and will not produce these homemade fluted squares.

Nutrition

Approximate per serving: 445 calories, 23g protein, 14g fat, and 55g carbohydrates, based on 4 servings with marinara. Approximate per 100g of the cooked dish: 155 calories, 8g protein, 5g fat, and 19g carbohydrates. Values will vary with the marinara and the amount of water absorbed by the pasta.

DIY Pizza Lunchables

Each DIY Pizza Lunchables kit has two soft mini flatbreads, pizza sauce, shredded mozzarella, and pepperoni. Pack the toppings separately, then assemble the pizzas at lunchtime. The bread is already baked, so there’s no cooking or heating to do; a sealed sauce cup keeps it from soaking into the bread on the way to lunch.

Yield: 2 lunchbox kits | Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes

Ingredients for DIY Pizza Lunchables

• 4 ready-to-eat mini naan or similarly soft, round baked flatbreads, about 5 inches across (about 200g total)
• 1/4 cup pizza sauce (about 60g)
• 1/2 cup shredded mozzarella (about 55g)
• About 12 pepperoni slices (about 25g)

How to Pack DIY Pizza Lunchables

1. Check the bread: Use fully baked flatbreads that fit in the lunch containers without being crushed. If using homemade rounds, bake and cool them completely before packing.
2. Portion the toppings: Put 2 tablespoons pizza sauce in a small, leak-resistant lidded cup for each lunch. Put 1/4 cup mozzarella in a separate lidded cup for each lunch. Check that the filled cups fit under the lunchbox lids.
3. Pack the kits: Overlap two flatbreads in each container and place about six pepperoni slices beside them. Add the sealed sauce and cheese cups, keeping the sauce off the bread.
4. Keep cold and serve: Refrigerate the kits until departure, then carry them in insulated lunch bags with frozen ice packs. At lunchtime, spread sauce on the flatbreads and add the mozzarella and pepperoni. Eat cold; the cheese does not need to melt.

Choosing the Mini Pizza Bases

Mini naan makes a soft, roughly round base with light brown spots. Choose fully baked rounds that fit your containers. Homemade baked pizza-dough rounds also work if cooled completely before packing; they can be frozen separately for future lunches, but thawing time depends on their thickness and packing conditions. Sandwich thins are another ready-to-eat option, though they make a thinner base.

Turkey pepperoni can replace regular pepperoni. Thick marinara or tomato-basil pasta sauce can replace pizza sauce if it spreads without dripping.

Keeping the Lunches Cold

Keep the mozzarella and pepperoni refrigerated until packing. Use an insulated bag and frozen ice packs to keep the packed lunch at 40°F (5°C) or below. You can portion the components ahead, but keep them separate and wait until lunchtime to sauce the bread. Store unused ingredients separately according to their package directions.

If there’s room, add fruit or another side in its own compartment and pack a small spoon or spreader for the sauce. For another packable lunch idea, try muffin tin corn dogs for kids.

Nutrition

Approximate per lunchbox kit: 450 calories, 19g protein, 18g fat, and 55g carbohydrates. Approximate per 100g: 265 calories, 11g protein, 11g fat, and 32g carbohydrates. Values vary with the flatbread, sauce, cheese, and pepperoni used.