As I mentioned last week or so, weaning has been going pretty well for us. Benjamin is so tall for his age, and as a result, I think he's hungrier than a lot of babies! In fact, his key worker at nursery made a point of telling me he was a 'good eater' a few times when I picked him up after lunch. He's certainly enthusiastic, and will pretty much finish anything you put in front of him if he's given the chance. So, challenge one has been successfully hurdled, for now at least.
Challenge two is actually deciding what to feed him each time. With three meals a day now on the agenda, making sure he has a varied diet is getting tricky. I was very much in the habit of eating the same two or three things for breakfast and lunch, which is fine for me but not so good for Benjamin at the moment. Whilst I'd like to get to the point of eating the same things together, it's not always possible, and so I've been searching the Internet and wracking my brains for what I can feed him that's easy to make (I don't really want to spend half an hour prepping each of his meals), easy to store and, most importantly, that he enjoys eating.
Enter... the pizza roll! These babies only take 5 minutes to make, 15 minutes to cook, and they store in the fridge for a few days or longer in the freezer. I just pop them in the oven to warm up a little before serving them to him, and they're just the right size for his little hands to get hold of. I make mine with ham and spinach as the filling, but you could equally use other veggies or protein, and I'm even considering doing a sweet one with nut butter and fruit as the filling.
Easy Peasy Pizza Rolls for Babies & Toddlers
- 1 pack rolled puff pastry
- A few tablespoons of passata
- A sprinkle of oregano
- A handful of fresh spinach
- About half a bag of grated mozzarella
- Some slices of ham
- 1 egg, beaten
- Preheat the oven to 180C and prepare two baking trays with baking paper.
- Roll out your puff pastry sheet and spread with the passata.
- Sprinkle over the oregano, and then lay the ham in a single layer across the sheet.
- Lay the spinach over the top in a single layer, and cover with the grated mozzarella.
- Roll the pastry back up, encasing the toppings.
- Cut the 'log' of pastry into 8 slices and lay flat onto the baking paper. They don't spread too much, but leave a bit of space in between each one.
- Squish each one down slightly and brush with beaten egg.
- Bake for 15 minutes until the pastry is slightly golden.
- Remove from the oven and allow to cool on a wire rack before serving.
Pin it for later: