This called for creativity.
Which I have. And my kids love me for it.
My teenager got braces this week, so I’ve been eating a lot of ice cream in sympathy. Truly, there are so many things you can’t eat with braces, and even biting into a banana—soft as it is—is uncomfortable.
Yes, we’ve been noshing on chips and pretzels when she is at school or asleep, but when everyone is gathered for meals, it’s been kind of tricky. I made up a big batch of tiny meatballs and served them with orzo pasta one night. That was a good one. (More on that below.)
Tonight I went for pizza. Pizza crust is too tough for a new-braces-wearer, so I thought outside the box (ha!) and used pie crust instead.
- Roll out a refrigerated pie crust just a bit, to get it even.
- Using a 2-inch biscuit cutter (this is smaller than you think), cut out as many circles as you can. I got 33 initially, then by rerolling the remaining dough I ended up with 44 total. THIS IS NOT ENOUGH FOR FIVE HUNGRY PEOPLE. You must have something else with it. (We had—ahem—ice cream. Hey, the family who suffers together…)
- Grease a mini muffin tin and put the circles of dough in, slightly pressing up the sides.
- Prick each with a fork.
- Cook at 425 for 6-8 minutes.
- Top with pizza ingredients you like.
- Put back in the oven about 2 minutes to heat through and melt the cheese.
Now, “Braces” said these were easy to eat, and all thought they were yummy.
A few tips: I cut pepperoni up small, and cut tiny meatballs in half. I also made some with pesto. Yum! You can use a wider biscuit cutter and make more like “cups” with the pie crust, pressing lightly up the sides of the muffin pan a bit. You can fill these with anything, like pie filling, pudding, fruit, whatever. I just recommend that if you are serving them cold, you fill right before serving because they are thin and may get squishy on you otherwise.
Now, back to those meatballs…
I highly recommend this recipe!! I love Italian food but the tiny meatballs would charm anyone. Plus, it made approximately 250 small meatballs (gobstopper to nickel gumball size), most of which I put in freezer bags after individually freezing on a tray. Easy to cook up one night when I’m rushed! Oh, I used 1 lb ground turkey, 1 lb ground beef and 1 lb ground pork because that’s what I had. 🙂