Stephanie 
Easy Lunch Idea!
My kids love uncrustables and I love making them rather than buying them. Not only is it more economical to make my own, I get two lunches instead of just one. Having the right tools makes a huge difference – This sandwich maker has been the easiest one to use that I’ve bought and I have been using it on repeat all summer! But here’s the thing: homemade Uncrustables = lots of leftover crusts. And if you’re like me and hate wasting food, here’s a recipe your kids will love just as much as the sandwiches…So don’t toss the crusts—turn them into something cheesy, savory, and snackable!
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These mini pizza cups using leftover crusts are a favorite in our house and super easy to whip up. They’re perfect for lunch, after-school snacks, or snacking in between meals ant home. Bonus: they freeze well and reheat like a dream.
Ingredients:
- Crusts leftover from 1 loaf of bread (cut into small pieces)
- 2 eggs
- 1 cup shredded mozzarella
- 1/4 cup pizza sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: cut up pepperoni or veggies typically toppings you enjoy in your pizza but cut up
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin—I used homemade parchment paper liners, but silicone works too!
- In a large bowl, combine all ingredients and mix well until everything is lightly coated and sticking together.
- Scoop the mixture evenly into each muffin cup (generous 1/4c) and pressing down slightly.
- Bake for 15 minutes, until golden and melty.
- Let cool slightly before removing. Enjoy warm, or let them cool completely and store in the fridge or freezer.
These little cups are kid-approved, lunchbox-ready, and a great way to reduce food waste while sneaking in a little fun. Crusts never had it so good.
