There is an abundance of freedom within this recipe and the toppings can vary according to individual tastes. When time permits, you can set up a little toppings bar and let the kids help. If they are very young, this is a good time for them to practice counting and shapes! Children receive food better when they are involved with the preparation. This is also great for teens, especially if they have unexpected friends over.
The individual slices also cater to picky palates and topping lovers alike. I went with the simplest version for this round, pepperoni and pepperoni and black olives. Another cool perk to having these guys around is they are pre-portioned. Some days you or the kiddies may need a quick snack, so you can just grab as many or as little as you need to top, straight from freezer to oven, to accommodate the demand.
Paired with a green salad and whole steamed corn, this went over very well with the kids. Of course, this isn't a recipe to run away with, but it certainly will help you shave a little off of your prep and allow some you-time when it really counts, even if you have to 'cheat' a little. Every bit counts.
1 box Texas Toast, Cheese style
1 pkg. shredded Mozzarella and Provolone cheese blend
1 small jar pizza sauce
1 pkg. pepperoni slices
Sliced veggies of choice
SPST (Salt and Pepper to Suit your Taste)
Heat oven to specified 425*F.
Arrange toasts on baking sheet or roasting rack.
Using a tablespoon, spread sauce on each toast.
Sprinkle a scant amount of cheese onto each.
Place 4 pepperoni on each and any additional veggies or toppings.
Sprinkle with cheese.
Bake until cheese is melted and toasty, about 4 minutes.