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Pinwheel pizza crusts recipe

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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
Vegetarian

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
255kj
61kcal 3%
Fat
2g 3%
Saturates
1g 6%
Sugars
2g 2%
Salt
0.2g 4%

of the reference intake
Carbohydrate 6.4g Protein 3.2g Fibre 1g

Method

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