Tuesday, July 20, 2010

Tuesday: Kid-friendly Pizza Scones with Mixed Veggies

Doesn't just the name "Pizza Scones" sound like a fun dinner item?! I usually think of scones as a sweet dessert, or breakfast treat, but I was pleasantly surprised how delicious these were. They came from Family Fun Magazine (they have many recipes online as well. Check out this link: Link to recipes  ), so I knew my kids would automatically like them. C'mon, they have kids eating these things in the article, that should mean my kiddos will love them as well, right? In this instance, YES! My kids were so excited by the word PIZZA in the name of the recipe, that I don't think they would have cared how they tasted (Hmmm, maybe I should change the name of ALL the dinners I serve them to include the word PIZZA.) Plus they helped me make these things, and in our house that motivates them to eat or at least try it. These scones would make the perfect meal for a picnic with your family, since they are easy for little hands to hold.
For the side dish, I heated frozen mixed veggies over the stove top, added a little Lite Italian Dressing, and Voila! Dinner is served!

Pizza Scones Recipe
Serves: 8 Prep: 20 minutes Bake: 15-20 minutes
2 (240g) cups flour (feel free to do half whole wheat, half all-purpose)
1/2 (80g) cup fine cornmeal
1 TB baking powder
1 tsp dried basil (or 1 TB fresh basil)
1/2 tsp oregano (or 1/2 TB fresh oregano)
1/4 tsp salt
1/2 (120g) cup cold butter, cut into small pieces
1/2 (75g) cup sun-dried tomatoes, diced
1 (113g ,4oz) cup mozzarella cheese, shredded
1/3 cup finely chopped pepperoni (optional-see Change it Up below for more variety)
2 eggs
3/4 (180 ml, 6 fl.oz) cup buttermilk

1. Preheat oven to 375* F. In a large bowl, mix together flour through salt. Cut in butter, and mix with pastry blender or hands until flour looks "crumbly."
2. Place tomatoes in medium bowl, cover with boiling water and let stand for 30 seconds. Drain, stir in cheese and pepperoni. 
3. In a small bowl, whisk eggs and buttermilk together. Add this and tomato mixture to the flour mixture. Stir together to form a sticky dough. Mix together well. Half the dough in bowl. Sprinkle flour on a cutting board. Transfer half the dough on to board, pat into 1-inch disk. Slice with a sharp knife, into 4 wedges. Repeat with remaining dough. Place on to a oiled baking pan or cookie sheet. Bake for 15-20 minutes. Serve with mixed veggies or a salad.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Combine flour mixture ahead of time without the butter.
~Shred cheese ahead of time and keep in fridge until time of use.


Who likes to CHANGE IT UP? 

~Try adding chopped up chicken with minced garlic instead of pepperoni. 
~Use diced bell pepper, olives, and chopped mushrooms. 
~Chop up some ham and diced pineapple instead of pepperoni.
~Mix in some monterrey jack and/or parmesan cheese instead of mozzarella.
~Add a couple shakes of chili powder to add a little punch. 
~If someone in your family doesn't like sun-dried tomatoes, feel free to skip them entirely.


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