I don't know about you guys, but I loved back-to-school time as a kid. Back in my day (seriously, did I just type that?) summer break lasted a whole three months and by the time September came around I was flat out bored. I had forgotten about all the homework and tests and social drama, and was ready for back-to-school shopping!
My poor parents.
Now that I am a mother, back-to-school holds an entirely different meaning. Lucky for me, I still have a few years before my 2-year-old enters the real world, but I have lots of friends with older children who struggle with what to pack for lunch time. Curious, I asked them what foods they struggled to get their kids to eat most.
It was unanimous...vegetables!
I was not at all surprised; Octavian hates most vegetables, too. So I thought... what is a fun, portable food, that can hide vegetables? Ahh, yes, pizza pinwheels! I chose to put olives, bell pepper and tomato in this recipe, but feel free to go crazy with toppings- broccoli, zucchini, onion, mushrooms, chicken, pepperoni, etc.
I not only try to provide Octavian with enough fruit and vegetables each day, but I also try to shop and buy Organic whenever possible. Thankfully, Safeway O Organics offers a wide assortment of delicious organic products, all certified to the highest organic standard. With over 400 different organic products to offer, I am never short on options. They have helped make my life a little easier by offering kid friendly O Organic snacks like yogurt, string cheese, raisins (Octavian's favorite), sliced apples, lunch meat and deli roasted chicken (also Octavian's favorite) all at reasonable prices.
Vegetable Pizza Pinwheels
Prep Time: 1 hour / Yields: Approx. 24 pinwheels
3 burrito size flour tortillas (the bigger the tortilla, the bigger the pinwheel)
6 ounces cream cheese (softened)
1/4 cup O Organics plain greek yogurt
1/3 cup O Organics organic mozzarella shredded cheese
1/3 cup O Organics organic fancy white cheddar cheese shred
1/4 teaspoon O Organics organic garlic powder
1/2 cup diced black olives
1/4 cup Organic orange bell pepper
1/4 cup Organic yellow bell pepper
1/2 cup O Organics organic tomatoes diced (no salt added), drained (very important!)
1 jar O Organics organic marinara pasta sauce (for dipping!)
In a medium sized bowl, combine cream cheese, yogurt, mozzarella cheese, cheddar cheese and garlic powder. No need to add salt, I promise (I've done it before, and it was too much. Plus, this is (technically) for the kids). Mix until evenly combined.
Lay out all three tortillas on a flat, clean surface and spread cheese mixture evenly between the three. Next, sprinkle veggies evenly over all three tortilla. Perfection is not important, just make sure that they aren't overloaded and liquid is drained from the tomatoes.
Gently roll up each tortilla as tight as possible, being careful that everything stays inside. Wrap in plastic wrap and refrigerate for at least 30-45 minutes to help solidify the cream cheese and keep things together.
When ready, remove plastic wrap and gently cut into 1 inch pieces (or approximately 8 pinwheels). Serve with marinara sauce to really drive the pizza flavors home (and what kid doesn't love dipping sauce?)
These little bit-size pieces of fun are perfect for lunch boxes or lunch at home. They are also great leftover for snack time. Packed with cheese and yogurt, I know Octavian is also getting lots of good dairy (and much needed calcium!) with each bite. Since Octavian loves meat, I chose to leave it out. Next time I may spice it up with some ground turkey or tiny bits of sausage.
This is a sponsored conversation written by me on behalf of O Organics. The opinions and text are all mine.