To pack for a portable lunch, place naan in a sandwich-size resealable plastic bag; seal bag. Place cheese, turkey, green peppers and bacon in a divided bento-box tray or individual snack-size resealable plastic bags; seal bags. Place with a ranch dressing cup in an insulated lunch box or bag with a frozen ice pack. Serve within 4 hours.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Make your own DIY pizza kit for a back-to-school lunch. Kids will love becoming little chefs by creating their own pizzas at lunch time.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (4-in.) naan flatbread rounds | ||
| 3 tbsp. Hy-Vee shredded triple Cheddar cheese blend | ||
| ¼ c. chopped Slow Cooker Turkey Breast | ||
| 2 tbsp. Hy-Vee Short Cuts chopped green bell peppers | ||
| 1 tbsp. crisp-cooked and crumbled Hy-Vee double smoked thick-sliced bacon | ||
| 1 (1.5-oz.) cup single-serve ranch dressing |
Things To Grab
- Knife
- Cutting board
- Sandwich-size resealable plastic bag
- Divided bento-box tray or individual snack-size resealable plastic bags
- Insulated lunch box or bag with a frozen ice pack
Directions
To serve, spread ranch dressing one side of each flatbread. Top each with cheese, turkey, bell peppers and bacon.
Nutrition facts
Servings
560 Calories per serving
1
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 60mg
- Sodium: 1120mg
- Total Carbohydrates: 35g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%