Source: http://www.cookingcakesandchildren.com/2011/04/april-bake-it-recipe-pizza-rolls/

You can really experiment with your own filling ideas using different meats and vegetables – they’re really versatile.

For the dough

200ml tepid water

1 medium egg

25g butter, softened

250g strong white bread dough

1/4 tsp salt

1 tsp fast action dried yeast

1 tsp dried mixed herbs

For the filling

125g passata/chopped tinned tomatoes (I use chair de tomate)

125g (drained weight) mozzarella, grated

50g cheddar cheese, grated

1 medium slice ham

2 slices salami

2 slices chorizo

I always make my dough in the bread maker as I’m both lazy and often short of time! I put the wet ingredients in first followed by the dry ingredients and then let it run on the dough setting. My bread maker takes about 1 hour 30 minutes on this cycle. You will need to preheat the oven to 200°C about 10-15 minutes before baking.

If you want to make the dough my hand:

1. Sift the flour and salt into a large bowl. Add the dried yeast and dried herbs and mix together.

2. Mix together the water and egg until just combined then gradually add this to the flour along with the softened butter until it comes together to form a soft dough.

3. Turn out the dough onto a lightly floured surface and knead for approximately 8 minutes until it becomes smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with cling film and place in a warm place to rise for an hour of until it has doubled in size.

5. Gently knock back the dough to get the air out of it them roll it out on a lightly floured surface into a rectangle approximately 30cm by 25cm.

6. Spread the passata/tomatoes over the dough, leaving a small border around the edge. Be careful not to use too much tomato as it can make it go soggy!

7. Chop the meats into small squares and scatter over the tomatoes then top with the grated cheeses.

8. Starting at one of the long edges, roll up the dough like a swiss roll so the filling is sandwiched in the middle. Then chop the roll into 12 even sized pieces and place on a non-stick baking tray (you may like to line it first). You may need to use 2 baking trays as they need space to rise and spread while cooking.

9. Place the baking trays in the preheated oven and bake for around 20-25 minutes until the cheese is bubbling and the dough is golden.

10. Remove the trays from the oven and allow the rolls to cool slightly before removing them to a cooling rack.

They are especially delicious served slightly warm but if you are going to eat them cold they will keep well in an airtight container for a couple of days.

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Source: http://www.tarladalal.com/Spaghetti-Balls-(-Finger-Foods-for-Kids-)-33615r

These balls are an interesting way to eat spaghetti and your little one won’t mess his or her clothes too! chopped vegetables make it more nutritious, while the cheese adds a rich, pleasing flavour. Thoroughly enjoyable!

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 10 balls

Ingredients

2 tbsp butter
1/4 cup plain flour (maida)
1 cup milk
1/2 cup boiled and chopped spaghetti
1/2 cup boiled and crushed green peas
1/2 tsp green chilli paste
2 tbsp grated processed cheese
1/2 tsp finely chopped celery (ajmoda) , optional
salt to taste
1/4 cup plain flour (maida) mixed with 1/2 cup of water
bread crumbs for rolling
oil for deep-frying

For Servingtomato ketchup

Method

1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 3 to 4 minutes or till it become its light pink in colour, while stirring continuously.
2. Add the milk, mix well and cook on a slow flame, while stirring continuously, for another 4 to 5 minutes or till all the milk is absorbed and the mixture thickens and leaves the sides of the pan. Keep aside to cool.
3. Add the spaghetti, green peas, green chilli paste, cheese, celery and salt and mix well.
4. Divide the mixture into 10 equal portions and shape each portion into a round ball.
5. Dip the balls in the flour mixture and roll it in bread crumbs till they are evenly coated from all the sides.
6. Heat the oil in a kadhai, and deep-fry the balls on a medium flame till they are golden brown in colour from all the sides. Drain on an absorbent paper.
7. Cool slightly and serve immediately with tomato ketchup.

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Source: http://www.tarladalal.com/Crusty-Potato-Fingers-(-Finger-Foods-for-Kids-)-33604r



A super alternative to french fries! crushed cornflakes lend a nice crunchy texture and appearance to the fingers. Since children usually enjoy potatoes, this is likely to be a big hit with them. Dip into tomato ketchup and enjoy this wonderful snack!

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

For The Batter1 cup plain flour (maida)
1 tbsp cornflour
salt to taste

To Be Ground Into A Paste (using Enough Water)1/4 cup finely chopped onions
1 slit green chilli , chopped
1/2" ginger (adrak)
salt to taste

Other Ingredients2 large potatoes
1 cup finely crushed cornflakes or
toasted bread crumbs for coating
oil for deep-frying

For Servingsalsa
tomato ketchup

Method 
For the batter

1. Combine all the ingredients along with the prepared paste in bowl and mix well to make a thick batter, using enough water. Keep aside.

How to proceed

1. Boil a vesselful of water in a deep pan, add the salt and cook till the potatoes are parboiled. Drain and keep aside to cool.
2. Peel the potatoes and cut them into fingers.
3. Dip the potato fingers in the batter and roll out in the crushed corn flakes till they are evenly coated from all the sides.
4. Heat the oil in a kadhai and deep-fry the fingers on a medium flame, a few at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
5. Cool slightly and serve with salsa and tomato ketchup.

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Source: http://www.tarladalal.com/Pasta-Twists-(-Finger-Foods-for-Kids-)-33612r



Children enjoy pasta. Here is another way you can dish out pasta for children. Half-boiled and deep-fried, they become a crunchy treat to eat. You can toss them with seasoning and serve. Experiment with pasta shapes and colours.

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 1 cup

Ingredients

1 tsp oil
salt to taste
1 cup whole wheat pasta(fusilli/farfalle/macaroni)
1 1/2 tsp dried mixed herbs
1/2 tsp freshly ground black pepper powderpowder
oil for deep-frying

Method

1. Boil a vesselful of water in a broad non- stick pan, add the oil, salt and pasta in it and cook on a medium flame for 10 to 12 minutes or till the pasta is 50% cooked, while stirring twice in between to avoid the pasta from sticking to the pan.
2. Meanwhile, combine the mixed herbs and pepper powder in a small bowl and mix well. Keep aside.
3. Heat the oil in a broad non-stick kadhai and deep-fry the pasta, a few at a time, till they are crisp and brown in colour from all the sides.
4. Drain on an absorbent paper, sprinkle the masala on it and toss well.
5. Cool completely and store in an air-tight container.

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Source: http://www.mrfood.com/Potatoes-Rice/Half-Time-Skins

Everyone loves Potato Skins! They're the perfect finger food, especially for game-day gatherings. Score big points with these easy Half-Time Skins that will make you a hero!

Makes: 1 dozen

Cooking Time: 1 hr

What You'll Need:

• 6 small Idaho Russet potatoes
• 1/2 cup vegetable or olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or Cajun seasoning

What To Do:

1. Preheat oven to 375 degrees F. Coat a baking pan with cooking spray. Brush each potato lightly with oil and place in pan.
2. Bake about 45 minutes. Cut potatoes in half and scoop out centers, leaving 1/4 inch of potato attached to the skin. Save the scooped out part for another use.
3. In a small bowl, combine salt, pepper, and paprika.
4. Light brush inside of hollowed out potatoes with oil and sprinkle with seasoning mix.
5. Bake 15 minutes, or until golden brown.

Notes

• Serve these up with sour cream, scallions, salsa, guacamole, shredded Jack or Cheddar cheese, chili, and crumbled bacon and let everyone make their own creation.

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Source: http://www.mrfood.com/Appetizers/Potato-Lollipops

These party-pleasing potato lollipop appetizers will be the hit of your next gathering. They're easy to prepare, easy to pass around, and eye-catching as can be!

Yields: 24 pieces

Cooking Time: 25 min

What You'll Need:

• 24 wooden craft or lollipop sticks
• 1/2 cup olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 Idaho potatoes, washed, not peeled

What To Do:

1. Preheat oven to 450 degrees F. Soak the wooden craft sticks in water 20 minutes, to prevent burning.
    
2. In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper; mix well and set aside.
    
3. Cut ends off potatoes then cut each potato into 1/2-inch-thick slices (about 24 slices). Carefully slide craft sticks into each potato slice along the edge. Dip "lollipops" into the oil mixture. Using a pastry brush, make sure each potato slice is evenly coated on both sides. Place on rimmed baking sheets.
    
4. Bake 25 to 30 minutes, or until potatoes are fork-tender and golden, turning once halfway through cooking time.
    

 Note

Serve with your favorite topping such as spicy mustard, pesto sauce, sour cream and chives, or chunky salsa.

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Source: http://www.mrfood.com/Editors-Picks/Game-Day-Finger-Foods/ct/1

No one wants to go through the trouble of having a sit-down dinner when the big game is on, but you still need to eat! Our collection of Game Day Finger Foods is sure to keep the cheering fans at your party from going hungry while they root for their favorite team.

 
1. Half-Time Skins: Everyone loves Potato Skins! They're the perfect finger food, especially for game-day gatherings. Score big points with these easy Half-Time Skins that will make you a hero!
2. Wildly Wicked Raspberry Wings: Your taste buds will take flight from the tangy excitement of our Wildly Wicked Raspberry Wings. These finger-licking, lip-smacking baked chicken wings with our special raspberry glaze are wickedly awesome.
 
2. Buffalo Potato Wedges: Our Buffalo chicken wing-inspired Buffalo Potato Wedges are made with hand-cut Idaho baking potatoes flavored with zesty ingredients. They're a lighter option to wings 'cause they have the same tasty flavor and are perfect for party nibbling.
4. Slow Cooker Sweet and Sour Meatballs: Aren't slow cooker recipes the best? For this crowd-pleasing appetizer, all you do is mix together flavorings with prepared frozen meatballs, turn on the slow cooker, and let it go. And when you use a slow cooker liner, there isn't even any cleanup! 
5. Pulled Brisket Sliders: We've given traditional sliders a change of pace makeover by substituting fork tender beef brisket for the usual mini burgers. Our flavorful oniony Pulled Brisket Sliders may be small in size but they're big on taste.
6. Potato Lollipops: These party-pleasing potato lollipop appetizers will be the hit of your next gathering. They're easy to prepare, easy to pass around, and eye-catching as can be! 
7. Loaded Jalapeno Poppers: Need something tasty to tide your hungry gang over before dinner's served? Well, who could resist popping our Loaded Jalapeno Poppers in their mouth! They're a little bit hot, a little bit smoky, a little bit creamy, and a whole lot of tasty!
8. Sticky Finger Wings: What do football season, after-school snacks, and birthday celebrations have in common? They're all perfect times for enjoying Sticky Finger Wings! 
9. Idaho Potato Spinach Balls: Potato balls make for a tasty start to any meal, and these are kicked up a notch thanks to nutrient-rich spinach and spicy pepper Jack cheese. This one's a sure crowd-pleaser, for the holidays and beyond!
10.BBQ Deviled Eggs: We came up with a tasty twist on an old favorite. Our easy BBQ Deviled Eggs are great as a snack, yet elegant enough to serve as an hors d'oeuvre at a holiday gathering.  
11. Potato Puffs: Win over party guests or even your family with these homemade, melt-in-your-mouth Potato Puffs. The warm, golden crust contrasts with the creamy potato filling to ensure that you'll never want store-bought again!
12. Ham 'n' Turkey Rollups: This deli favorite is a treat for kids and adults alike! This easy kid-friendly lunch recipe makes a great substitute for those tired of the regular, ol' PB & J. Not only are these great for lunches, but you can even serve 'em up on a platter to serve the gang during the big game. Bite-sized snacks have never been better!
 
13. Chicken and Slaw Wraps: Rotisserie chicken is so handy! Use it to make these Chicken and Slaw Wraps, and you'll have a hearty chicken sandwich ready for lunch, dinner or a nutritious snack in minutes.

14. Beer-Soaked Buffalo Wings: Baked buffalo wings can be just as delicious as fried. Try our Beer Soaked Buffalo Wings for something unique and a bit lighter than the usual.

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Something I would like to try.

Source: http://www.mrfood.com/Appetizers/Potato-Puffs

Win over party guests or even your family with these homemade, melt-in-your-mouth Potato Puffs. The warm, golden crust contrasts with the creamy potato filling to ensure that you'll never want store-bought again!

Makes: 24 large or 72 small puffs

Preparation Time: 20 min

Cooking Time: 1 hr 5 min

What You'll Need:

• 3 pounds Idaho Russet potatoes, peeled and quartered
• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 cup cracker crumbs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 egg yolks, beaten

What To Do:

1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
    
2. Place potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce heat to medium and cook 12 to 15 minutes, or until fork-tender. Drain off water, mash the potatoes, and allow to cool.
    
3. In a small saucepan, saute onion in olive oil over medium heat until tender. Add sauteed onion, the cracker crumbs, salt, and pepper to mashed potatoes; mash mixture.
    
4. With your hands, roll mixture into balls and place potato balls on prepared baking sheet. Brush with egg yolk and bake 40 to 45 minutes, or until golden and crusty.

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