Recipe by Andrew Schloss, courtesy of Mealtime.org.
If you think that fondue is sophisticated, adults-only party fare, think again. Why should grown-ups have all the fun?
This velvety dip has all the flavorful elements of cheese pizza but offers better nutrition. Kids will love the warm pita triangles that reinforce the pizza theme, but it is equally good as a vegetable dip, or a dip for chicken fingers, mini-meatballs, oven-baked fries, or wherever your imagination takes you.
Nutritional Information Per Serving (without optional ingredients): Calories 110; Total fat 3g; Saturated fat 1.5g; Cholesterol 5mg; Sodium 520mg; Carbohydrate 16g; Fiber 2g;
Protein 5g; Vitamin A 6%DV*; Vitamin C 8%DV; Calcium 10%DV; Iron 8%DV
DV = Daily Value
This recipe is part of Chef Andrew Schloss’ Edibly Fun, Easily Done series, a collection of nine kid-pleasing recipes.
- 2 tablespoons toasted breadcrumbs
- 1/4 cup milk
- 1 can (15 ounces) tomato sauce
- 2 slices pepperoni, finely chopped (optional)
- 2 ounces (1/2 cup) finely shredded mozzarella cheese
- 1 tablespoon Parmesan cheese (optional)
- 2 whole-wheat pita breads (each cut in 6 triangles), warm
- 1 Mix breadcrumbs and milk in a small bowl until fully moistened; set aside.
- 2 Combine tomato sauce and pepperoni (if using) in a small saucepan and heat to simmering. Stir in breadcrumb-milk mixture and simmer for 2 minutes, stirring constantly.
- 3 Remove from heat and stir in cheeses until melted. Transfer to a serving bowl and serve with warm pita triangles for dipping.