Pizzadilla Lunch Box
A genius fusion of pizza and quesadilla that's perfect for school lunches. This kid-approved, no-sandwich alternative packs all the flavors children love with the nutrition parents demand.
Equipment
- Non-stick skillet
- Compartmentalized lunch container
Ingredients
For the Pizzadilla
- 2 medium flour tortillas 8-inch diameter
- 3 tablespoons pizza sauce homemade or store-bought
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese for extra flavor depth
- 2-3 tablespoons finely chopped bell peppers red for sweetness
- 2 tablespoons finely diced turkey pepperoni or regular pepperoni
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil for cooking
For the Complete Lunch Box
- 1 Pizzadilla cut into triangles
- 1/2 cup cherry tomatoes
- 1/2 cup cucumber slices or baby carrots
- 2 tablespoons marinara dipping sauce optional
- small handful of grapes or berries for sweetness
Instructions
- Lay one tortilla flat on a clean work surface. Spread 3 tablespoons of pizza sauce evenly across the surface, leaving about a ½-inch border around the edge.
- Sprinkle ½ cup of mozzarella and all the cheddar cheese evenly over the sauce.
- Distribute your chopped bell peppers and pepperoni evenly across the cheese layer. Sprinkle with Italian seasoning.
- Place the second tortilla on top and press down gently to seal the edges.
- Heat a non-stick skillet over medium heat and add the olive oil. Once hot, carefully transfer your assembled Pizzadilla to the pan.
- Cook for 1.5-2 minutes until golden brown, then flip and cook the other side for an additional 1.5-2 minutes.
- Allow the Pizzadilla to cool for 2-3 minutes before slicing into triangles.
- While it cools, assemble the remaining lunch box components. Package everything in a compartmentalized container to maintain freshness and prevent sogginess.
Notes
- Use whole wheat or gluten-free tortillas for dietary preferences
- Swap mozzarella for dairy-free cheese alternatives
- Replace pepperoni with diced chicken, turkey, or plant-based protein
- Add finely chopped spinach, mushrooms, or olives for extra vegetables
- Make-ahead tip: Prepare multiple Pizzadillas and refrigerate (uncooked) between parchment paper for up to 3 days
- Freezer-friendly: Cooked and cooled Pizzadillas freeze for up to 1 month
- Swap mozzarella for dairy-free cheese alternatives
- Replace pepperoni with diced chicken, turkey, or plant-based protein
- Add finely chopped spinach, mushrooms, or olives for extra vegetables
- Make-ahead tip: Prepare multiple Pizzadillas and refrigerate (uncooked) between parchment paper for up to 3 days
- Freezer-friendly: Cooked and cooled Pizzadillas freeze for up to 1 month
Nutrition
Calories: 430kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 8gCholesterol: 40mgSodium: 850mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 45mgCalcium: 350mgIron: 2.5mg
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