This is a recipe I got from the Instagram feed of LaLa Lunchbox. I used Pillsbury biscuit dough and, following the dotted lines, there was enough dough for 5 biscuits. I separated the five biscuits, then separated each into four layers, but I don’t think it’ll make a big difference if your count is slightly different. And I used tomato passata that I cooked down a bit to thicken it – the original recipe calls for tomato paste, but I think that would be too intense for my kid. Let me list the ingredients so this feels more like a proper recipe rather than a tutorial!
1 package biscuit dough (for 5-6 biscuits)
1 cup (roughly) tomato paste (see note above) or pizza sauce
1 cup lactose-free shredded mozzarella
dried herbs such as basil and oregano
Preheat the oven at 350 °F. Grease a muffin tin (I used a silicone pan).
Separate the biscuit dough into layers. Place the layers on a work surface (parchment paper will make clean-up easier, but you could also do this on a baking sheet).
Spread the tomato sauce on half of the layers. Sprinkle everything with the mozzarella and dried herbs.
Sandwich the layers back together. Cut each “biscuit” in half, then stack those layers together into a thick, half-moon sandwich. Place each sandwich flat side down into a muffin tin (the rounded top part will fan out). Bake for 20 minutes.
These are wonderful warm, but the Little Prince enjoyed them cold or at room temperature as well.
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