John Myers
Contents
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Ingredients
Pizza rolls
- 500 g Pizza dough
- 125 ml Pizza sauce
- 8 Discs Salami
- 150 g Mozzarella and grated cheese
Vegetable plate
- Green, yellow and red peppers
- 500 g Spring curd
- 1 Cucumber
- 200 g Cocktail tomatoes
- 1 Raw broccoli
- 200 g Carrots
- 2 Poles Celery
- 200 g Radish
Egg salad croissant
- 500 g Pizza dough
- 1 Egg
- 500 g Egg salad
- Radish
- Lamb's lettuce
fruit salad
- 1 Watermelon
- 500 g Strawberries
- 300 g Blueberries
chocolate bananas
- 4 Bananas
- 200 g Milk chocolate
Instructions
Pizza rolls
- Roll out the pizza dough and spread the pizza sauce on top. Tear up the salami slices and cover the pizza dough evenly. Sprinkle the cheese of your choice evenly over the top.
- Roll up the pizza tightly from the long side and cut into two finger-thick pieces. Place the pieces on the cut side on a baking sheet and bake for 15 to 20 minutes at 200 degrees Celsius.
- Let the pizza rolls cool down after baking and stick them on skewers.
Vegetable plate
- Cut off the lid of the peppers at the end of the stem, core and fill with spring quark. Then put the lid back on.
- Wash the rest of the vegetables and cut them into pieces suitable for consumption.
- Finally arrange everything nicely, bon appetite!
Egg salad croissant
- Form small school bags out of aluminum foil. Cut the pizza dough into 3 cm thick strips and wrap around the aluminum foil in a spiral from the tip. Brush the dough with egg and bake at 200 degrees for 15 to 20 minutes.
- Fill the cooled croissants with egg salad and decorate with radishes and lamb's lettuce.
fruit salad
- Cut the watermelon into 1 to 2 cm thick pieces and use a star cutter to cut out stars.
- Halve the strawberries and arrange them nicely with the blueberries and melon stars.
chocolate bananas
- Cut into the bananas up to the skin. Fill the interface with chocolate chips and place on the hot, closed grill until the chocolate has melted. The perfect summer dessert is ready!
Nutrition
Serving: 100gCalories: 174kcalCarbohydrates: 23.8gProtein: 3.8gFat: 6.8g
