Veggie Packed Pizza Rolls Recipe

Pizza rolls but better! Packed with veggies for picky eaters.

Savory, cheesy warm pizza rolls.  But these rolls don’t stop there!  They are packed, literally with veggies.  For those of you with picky eaters or kids who have a hard time with all of the textures and flavors of veggies, these pizza rolls are the perfect way to provide a variety of veggie flavors without overwhelming them.  We believe it is important to serve your kids veggies in different forms, a variety of cooking methods and with other foods.  These pizza rolls are yet another form of serving veggies to your kids.  There are 9 different veggies in these delicious Veggie Packed Pizza Roll Recipe and your kids will love every bite!

Veggie Packed Pizza Roll Recipe. Pack the veggies INSIDE your pizza!

I am a big fan of making larger batches of food at a time, and then freezing and pulling it out when you need a quick meal or snack.  This recipe makes a lot of sauce which you can freeze and use later for pizza, lasagna, dipping sauce for bread sticks, or spaghetti.   You can really use any veggies you would like.  We used:

Veggie Packed Pizza Roll Recipe. Pack the veggies INSIDE your pizza!

You will need about 1 1/2 – 2 cups of chopped veggies and then combine with your favorite marinara sauce.   I really like Classico because of the quality ingredients. Saute your veggies before you blend together.

Veggie Packed Pizza Roll Recipe. Pack the veggies INSIDE your pizza!

The dough only rises for 30 minutes and so these are quick to make, delicious to eat, and a nutrition power house for your kids. We used a muffin pan to bake the rolls. Perfect for a snack, or a meal.  We had these for dinner and served with watermelon, and sliced cucumbers with vinegar dipping sauce.   All 3 of my kids and my husband loved them – winner!  We will definitely be putting these on our regular menu.   If you have leftovers, freeze them and then reheat later for a super quick meal!

Veggie Packed Pizza Roll Recipe. Pack the veggies INSIDE your pizza! Veggie Packed Pizza Roll

If your kids like veggies blended into food like this, you might also want to try our

Veggie Packed Pizza Roll

Veggie Packed Pizza Rolls Recipe
Serves: 8


    • 1/4 cup – spinach
    • 1/2 medium – bell pepper, green
    • 1/4 cup, pieces or slices – mushrooms, white
    • 1/2 medium – onion
    • 1 medium – tomato, red
    • 1 medium – carrot
    • 1 medium – zucchini
    • 1 cup – spaghetti or marinara sauce
    • 1 cup – flour, whole wheat
    • 1 cup – flour, all-purpose
    • 2 1/4 teaspoon – yeast, active dry
    • 1 1/2 teaspoon – sugar
    • 3/4 teaspoon – salt
    • 2/3 cup – water
    • 3 tablespoon – olive oil
    • 1 1/2 cup – mozzarella cheese


    1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
    2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
    3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
    4. Preheat oven to 400 degrees F.
    5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
    6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
    7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
    8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.

    Nutrition Facts

    • Nutrition per serving % daily value
    • Calories: 244 12%
    • Fat: 13 g 20%
    • Carb: 30 g 10%
    • Fiber: 3 g 12%
    • Protein: 14 g 28%
    • Sugar: 5 g
    written by
    Natalie Monson

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    Samantha Dengel says:

    Julianne Millett says:

    Victoria Jayne Baitson says:

    This was very delicious! I didn’t have mozzarella on hand, but will make sure to get some. A mix of cheddars didn’t quite have that amazing cheese pull for this recipe.

    Steph says:

    I just made these with Bob’s Red Mill Gluten Free Pizza Mix and they turned out great for anyone who’s GF! I also used the flax egg replacement (on the Bob’s red mill package) if you’re also egg free!

    Lindsey Clarke says:

    I loved these. The kids ate one and didn’t want more (the oldest is 5). My husbands comment was, “They taste healthy. I added the yeast, sugar and salt in the warm water first as was recommended in another comment and they turned out well.

    Jenna Cote says:

    Rolls would not bake through, but the veggie filling was delicious.

    Kristin McIntire says:

    Love these. I’ve made these ahead and let rise all day in the frig so when I get home from work I can put straight in the oven. I’ve used roasted and sautéed vegetables. Yum.

    Angela Sessler says:

    sarah a smith says:

    Yum! I added olives to the filling. Great recipe!

    Christine Degiorgio says:

    Dear Nathalie,

    I tried this receipe yesterday evening, and I am very that my 3 old son who is a very picky eater enjoyed it.

    Wanted to ask, is this recipe good for freezing ? and if yes how shall i freeze them cooked ?

    many thanks for your advise and helpful tips,

    Lyndie Sorce says:

    Really delicious, my toddler loves it!

    Lauren Kowaleski says:

    HUGE hit in my house. Made them the night before and the girls wanted to pack their own lunches. Since it was a new item, they had to be ‘tested.’ It was all I could do to save them for the lunches the next day – they wanted to eat all of them. I had to explain that we needed to save some for their brother’s lunch. I have already sworn I’d make them again. I think next time though I’ll add the yeast to the warm water, sugar and salt like I normally do with pizza dough. It was a little gummy for my taste.

    Courtney says:

    My toddler loves these. Only thing I did differently was to buy the pilsbury canned pizza dough but I will someday try to make my own.

    Tanya Hoover says:

    I love this recipe – thanks! I am loving many of the recipes on your Super Healthy Kids site! Thanks! Not sure if you’ve noticed, but your recipes (I checked a few) are no longer printing properly. They have a pop up in the middle of the cooking instructions. I would be so happy if you correct this! I print your recipes and save them to reuse!

    Andrea Lindbichler says:

    It is really delicious. My dough was really sticky, I think I didn’t use enough flour. So I ended up with only 3 rolls and one gigantic mix of dough and sauce, but my daughter actually loved it. I used 1 carrot, some brokkoli, 1 onion, 1/2 cup of peas, 2 small cloves of garlic mixed with 1 cup pizza sauce. Will definitley make it again.

    Kim says:

    Hi, If I want to serve the Veggie Packed Pizza Rolls for 60 children, what would be the veggie amount in ounces or cups per
    child? I want to serve your great food items but need to report the daily value in quanity, for a food subsidy program. I own a 0-12 year old day care
    Thank you for your time and help.
    From the Day Care owner who wants SUPER HEALTHY KIDS!
    Ms. Kim

    Heather Emerick says:

    The sauce was a huge hit. I was surprised and pleased to fit all of those veggies in there. My dough didn’t rise well and was a bit salty. I’ll definitely try again though.

    Marcie Mitchell says:

    Meagan says:

    Just made these. I think I put too much filling in because when I started slicing them the weren’t holding together. I decided to bake it as a roll and I’ll cut them after. I’m really hoping it still turns out!

    Korina says:

    When I made mine I used 2 cups veggies for a little more than one cup of marinara sauce. The sauce was thick enough to not just squish or run out.
    Also, a suggestion for everyone who has the squishing when slicing them problem… this is what I did…
    Before I rolled them up I used a pizza cutter to cut the dough into strips. Then after it was cut into strips, I rolled them up. It worked out PERFECTLY. No squishy mess! ?

    EJ says:

    I had high hopes for these but ended up disappointed and with a lot of washing up. The first problem came rolling the dough with the sauce and cheese. This was very messy, sauce rolled out and the dough became quite wet. As I sliced it it just ended up a mess. I ended up cutting the slices and arranging them in a cake tin to make a large year and share bread. The second problem was that even though the tin was greased the bread still stuck. I found these a little blend tasting, needs serving with some garlic butter.

    Rommy says:

    i love it, smart idea, thanks!

    Alicia Muck says:

    I prepared these for my daughter to take for lunches. Very delicious. I had enough extra sauce to make another pizza roll. I put carrots, broccoli, and spinach in sauce (b/c my daughter doesn’t like those veggies). I also added red peppers, onion, mushrooms, and pepperoni inside the roll (b/c that is what my daughter loves on her pizza).

    Emily Valquinto says:

    These were great! I used all the veggies minus the mushrooms and added some fresh basil. My six year old loved them!

    Loretta Lynn Wilmoth says:

    Marina says:

    Thank you for this recipe! My kids ate 4 each! They told me these were the best pizzas ever! I used a zucchini instead of spinach which is what I had in the fridge. Will be trying with different veggie combo’s in the future

    Megan Jordan says:

    THese look delicious and my kids love red sauce, so this should be perfect. Was wondering if anyone has used a silicone baking sheet or silicone paper cups for these? I read that sometimes they don’t stay together and was thinking maybe toothpicks while they bake if they are on a cookie sheet? Thoughts?

    Catherine says:

    We loved your veggie packed pizza rolls so much that we included them in our latest blog post 12 Hidden Veggie Recipes. You can see our favorites here – Thanks for sharing a great recipe!

    Emily says:

    Can I make these in the morning and put the muffin tin in the refrigerator until I’m ready to cook them at dinner time? Or will the dough keep rising? Thanks! Can’t wait to try this!

    Nicole Roberts says:

    Can these be made using gluten free flour? My youngest has Celiac.

    Natalie Monson says:

    We haven’t ever tried it, but it would probably work just fine! Let us know if you try it how it turns out 🙂

    Kim L says:

    Nicole, I would love to hear if you made these gluten free and how they turned out for you. What exactly did you sub since there are multiple flours? Thank you.

    Winter says:

    This was a wonderful solution for lunch for my toddler. I made the recipe as is, just used a lot more veggies than the recipe called for. With my little one just getting used to different textures of veggies, it can be very challenging to get veggies into him. This was a wonderful idea in order to incorporate vegetables into his favorite food! I used a pizza cutter in order to cut the roll, and it was much easier. Thank you for this recipe it was wonderful and very tasty!

    Cherise says:

    How can this be added to my recipe box so I can add it to a menu plan?

    Eleanor says:

    Brilliant idea!!! I made these today out of batch of pizza I was preparing for dinner. Will definitely be Maki g these regularly for our lunches and picnics.

    Kathy says:

    What kind of rapid rise yeast do you use? I used instant quick rising dry yeast and my dough didn’t rise much. Thank you

    Natalie Monson says:

    I use either Fleischmann’s or Red Star.

    Moriah says:

    Has anyone tried blending chickpeas into the sauce? I have an eater with the metabolism of a racehorse and I would love to get some more protein into these.

    Gabriel says:

    do you have the Nutrition Fact breakdown? That would be awesome.

    Mac says:

    Thanks so much for this recipe. My super picky eaters love it and I love being able to feed them their favorite food without guilt. At first I made it as rolls, but now I just skip rolling it and put it right in the oven on a cookie sheet. I add pepperoni and veggies (onions, bell peppers, etc.) to half of it for the adults and everyone is happy. The dough is so easy to make too!

    Scott says:

    It looks good, but what is the actual nutrition content?

    Natalie Monson says:

    All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
    The other recipes we post for our blog can be calculated at

    Rachel K. says:

    Can I use regular yeast? I have a packet of regular already, and all the other ingredients, and I don’t want to have to go buy the rapid-rise type.

    Natalie Monson says:

    Yes – regular yeast should work fine.

    Jane Reed says:

    I made this and it turned out great – my kids loved them! Just wondering, what is the nutritional information for this recipe?

    Natalie Monson says:

    Jane – All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
    The other recipes we post for our blog can be calculated at

    Sarah M. says:

    Made these yesterday. Total failure. Only one was cooked all the way through. And boy did they stick to the very greased muffin tin I used. I have extra sauce and will attempt this again today because I think it’s a great overall recipe. This time I will bake them on a parchment lined cookie sheet at 350. I think that will solve the raw dough middle and, obviously, the sticking to the muffin tin.

    annette says:

    I am voting for the veggie filled pizza rolls

    Natalie says:

    Some of my sauce and cheese did squish out, but not a lot. You could just sprinkle the cheese on top after they are in the muffin cups to see if they turn out better that way.

    Natalie says:

    The only problem I see is getting it to make all the way through in the middle. If you try it, let us know how it turns out!

    Vanessa says:

    I’ve made this recipe twice and everybody loves it, but big part of the cheese comes out. Is there any secret to it? I dont think im putting to much.
    Thank you,

    Z says:

    Have you ever tried to bake it in one long roll on a cookie sheet, then cut it into rolls after it’s baked? Do you think this will turn out ok?

    Natalie says:

    Yes – they freeze really well!

    Sweet blog! I found it while searching on Yahoo News.

    Do you have any suggestions on how to get listed in Yahoo News?
    I’ve been trying for a while but I never seem to get there!
    Appreciate it

    Natalie says:

    I would add less sauce since that dough is really thin. It may work or there may be too many juices. Good luck!

    Natalie says:

    Maybe your yeast was old? If it gets too old, then your dough won’t rise. Sorry about that!

    Natalie says:

    It would probably turn out just fine.

    Kelly Overend says:

    HI! I have a container of crescent rolls from WF that I need to use up. can I make a batch of these with this? Thanks!!

    Natalie says:

    You will need a 16 oz jar, or you can make it yourself. 16 oz is a good ratio for the amount of veggies you use for flavor and consistency. You will not use all of that on your pizza for this recipe, but I freeze mine and save it for another recipe. 🙂

    Marlene says:

    Id love to try this but I’m still confused by how much sauce one uses ..How much sauce would you use to make this recipe one time? 1 cup of marinara sauce & 2 cups of veggies?

    Natalie says:

    What kind of sauce base did you use? Maybe it already had a more runny consistency? What kind of muffins tins did you use? Metal will cook things a little more brown than glass.

    Natalie says:

    Normal cooking processes do not destroy the nutrition benefit of vegetables. There is always going to be some loss when you cook, but also there can be benefits. There is a much higher amount of lycopene is cooked tomatoes than raw, just for one example. This recipe retains a lot of vitamins and minerals 🙂

    Amy says:

    I tried making these and my dough did not rise. I’m not sure if I did something wrong or not, but it was very difficult to roll up. I just spread it out like a pizza and it was delicious!

    Natalie says:

    It is just plain whole wheat flour 🙂

    fizil says:

    A square is a rectangle…

    Bec says:

    Hi. Wondering how it would go with the veges and just tomatoe sauce n cheese??

    annie Jones says:

    Silly question……. is it plain or self raising flour?????

    Stacey says:

    Mine were soggy on the bottom, so I had to turn them over to try and cook them through. I didn’t use to much sauce either. is there something that I couldn’t have done wrong in the recipe?

    Bridgette says:

    Just confused as to how much sauce I use with the veggies. Thanks!

    Megan says:

    Has anyone tried these dairy free? What substitutions did you make and what did you use in place of cheese?

    Megan says:

    Has anyone tried these dairy free? What substitutions did you make and what did you use in place of cheese?

    dawn says:

    Question: am I still getting the whole nutrition from the veggies after being sauteed and blended??? Just curious because can’t someone over process vegetables to the point where the vegetables lose nutritional benefit???

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    Natalie says:

    You can do it either way! If you freeze them before you bake, I would cut them into individual rolls and freeze that way. I wouldn’t freeze the one big roll.

    Jade says:

    Should I bake these before freezing them, or could I freeze the roll before I cut and bake them? I was thinking of making a few and it seems easier to just throw the roll in the freezer.

    Natalie says:

    Interesting – I have made this dough a lot of times and it has worked great. I wonder if it is an elevation thing, or maybe humidity?

    Melanie says:

    I found that with 2/3 cup of water that I needed a lot more than 2 cups of flour. However the end product was a big hit!

    Natalie says:

    A lot of stores sale premade dough – that isn’t the processed stuff from the can. I have seen it at Whole Foods and Trader Joe’s. I would ask your local health food stores.

    Patty says:

    Is there anything else I can use for the dough instead of making it from scratch?

    Priyanka Abbi says:

    Really seems to be attractive n m sure my kid will love it. Vl definitely give his feedback. Thanx Natalie….

    Courtney says:

    I just got done making these and the only problem I had was the rolling of the dough. I used pizza dough from Walmart instead of making it. I rolled it out and put everything on it and as I started to roll it into a log my dough was very doughy. It made cutting it difficult and fell apart when placing them in my muffin pan. I didn’t mind making them and would make more if it wasn’t for that one part. So any advice on how to make a not so doughy log?

    Natalie says:

    Oh gotcha – lol! I just pour balsamic vinegar into a little bowl and my kids dip their cucumbers in that. So delicious!

    Chrissy says:

    I am making these now, smells so yummy! I have made a similar recipe from pinterest but only with ham and cheese, so I am glad to add in the veggies for something I know my kids will eat.

    From the other recipe I made, one tip was to put the rolls in the oven at 170 for ten minutes to help plump the dough up. Then preheat to 400, but keep the rolls in while the oven preheats.

    Donna xox says:

    Is it me or is 2 cups not many veggies ? UK here lol I would have thought with dough and cheese this would need more to balance it ? Sorry if I sound stupid I just like the idea and would like to try if i’m getting facts right x

    Donna xox says:

    Is it me or is 2 cups not many veggies ? UK here lol I would have thought with dough and cheese this would need more to balance it ? Sorry if I sound stupid I just like the idea and would like to try if i’m getting facts right x

    cinnamongirl says:

    Perfect for a snack, or a meal. We had these for dinner and served with watermelon, and sliced cucumbers with vinegar dipping sauce.

    Lauren says:

    Try a serrated knife when slicing. Use a sawing motion and it cuts down a TON on squishing. I haven’t made these, but I have tons of sandwich shop experience (meaning a whole lot of slicing). I’ll be trying these for my two year old little girl soon. She hates anything with a red sauce, but maybe I can use lighter colored veggies in a homemade white sauce. Thanks for the idea! I made chicken nuggets with hidden veggies for her recently and she had no idea.

    Sue says:

    do you know the nutritional info?

    Natalie says:

    I did have some sauce squish out, but not a ton. Try stirring the sauce right before you put it on, and then roll up quickly. You can use floss to cut the rolls instead of a knife, and that should make it squish less 🙂

    Sharon says:

    I made these last weekend and they were a big hit. My one little glitch…did anyone else have a problem with the sauce squishing out as you rolled the dough? Any solutions?

    Tarneem says:

    Made these for my 18 months twins. Both loved it and I did too

    Amber3 says:

    I just finished making the first batch and while they turned out quite tasty – they spread out and didn’t hold themselves in the tight spirals yours seemed to. Wouldn’t recommend it. Going to make my second batch your way!

    yvette says:

    Just tried making these, they came out great! Not much work at all and my kids loved them. I baked them on a flat baking tray lined with parchment paper. Put them down on a side and put some extra cheese on top. Awesome!

    Natalie says:

    I haven’t tried them on a baking tray, but I’m sure it would work great. Let us know how they turn out!

    Lisa says:

    I made these a couple of nights ago, using what veggies I had at the time (carrots, red pepper, celery, spring onion and brussel sprouts). My 8 yr old devoured them, but I had to chuckle at his comment: “Mmmmm, these taste much better than they smell!” Thanks for the idea!

    Amber3 says:

    Hi, just wondering – do I need to put them in a muffin tin or would a baking tray work just as well?

    April Young says:

    Made this recipe last night. I have 3 very picky eaters. I did not tell them what was in the sauce until afterwards.It was a huge success in my house! My oldest son asked if I could hide vegetables in his food more often.

    Natalie says:

    I agree. Sometimes things are easier when you make it basic, but sometimes it is more kid-friendly to make it fun and put in the extra effort. If you have an extra 10 minutes then go for it! If not, then it is still delicious. Thanks for your insight!

    Carson Center says:

    I made this tonight and oh my the sauce was AMAZING! I used the whole two cups of veggies, and not quite half of a jar of marinara. the sauce wasn’t red, but it was so good! I was so surprised! I would totally do the heavy veggie ratio to sauce again. Unfortunately, a lot of the sauce sort of dripped out of the rolls and almost all of the rolls were burned on the bottom. A few of them I covered the bottoms with pizza dough so it was more like an open-top muffin, and those didn’t burn and still tasted great. That would be a good idea for future making, if you like to load on the sauce on your pizza like my family likes it. Thanks for the yummy recipe!

    Magen says:

    These were fantastic and I actually thought they were pretty simple to make. * I did use a fresh whole wheat pizza dough from our deli. My husband is the veggie hater but he LOVED the sauce and I added 2 full cups of veggies. Kids gobbled them down we only have 2 left which I will be serving for lunch. I agree it would be easier to just serve as a pizza but the serving style is what the kids really loved about them. Cooking is not a clean activity with or without the kids but mine chopped all the veggies, spread the sauce/cheese and helped me roll. The only sticking issue I had was a little cheese around the edge but I just separated with a knife and they came right out. I only used about half the sauce not the whole jar and saved the rest for some organic cheese ravioli we are making later this week. I would say this is a must make again! Thanks.

    Janette Massino says:

    I think she means for the cucumbers.

    Carolyn says:

    I made these today for lunch – it was more work than I anticipated, which would have been fine had they turned out well – but they stuck to the muffin pans and part of them were left in there (I did grease them) and made a big mess. I had to dig them out, and they looked awful by the time they were done. I wish I had just baked it as a regular pizza. They did taste good, but for the amount of clean up now required (I am hoping my pan will come clean – it is a melted/burned cheesy mess), I will not make again.

    mizzy says:

    These look great! Trying them today 🙂 P.S. Crystal, a square is a rectangle by definition 😉

    Sharon says:

    Thank you for your help…right on time for the weekend!

    Natalie says:

    I used a 32 oz jar. This makes WAY more sauce than you will use in one recipe. But I love to freeze it and then pull it out for a quick meal 🙂

    Sharon says:

    Please, these look so good…I want to make for my great grandson & his mom this weekend but how much marinera sauce do you used for the 2 cups of veggies?I don’t want them to turn out too soggy or too dry. Thanks so much!!!

    Sharon says:

    What size jar of marinara sauce?!

    Michelle says:

    The recipe calls for 1 cup of Marinara sauce

    melisa says:

    do these freeze well?

    Sara G says:

    I made these last night and they were delicious! I am having leftovers for lunch today. I will be making these a lot more!

    Zuzana says:

    This is such a great idea. I always come here when we need to figure out something new to give the kiddos. Thanks for posting!

    Natalie says:

    The dipping sauce isn’t vinegar – it is just the extra sauce that goes in the rolls 🙂

    Natalie says:

    The exact shape doesn’t really matter – square or rectangle – either will work just fine 🙂

    Jacquelyn says:

    The pizza rolls sound great but what’s the vinegar dipping sauce? My kids would love that.

    rae says:

    These were DELISH!!

    Jessica says:

    Whaaaat?! This is amazing. Making these for sure this Friday. Thank you!

    Sara G says:

    This looks so good, I think I am going to make a double batch so my son can take some for lunch tomorrow too. Thanks for the recipe!

    Heidi says:

    What temp?

    rae says:

    What temp does this bake at?

    Michelle says:

    It says to preheat to 400 degreees, so I would assume that’s the baking temp.

    rae says:

    I am in the process of making this now. I was out of pureed toms so I pureed some romas along with tomato paste and broccoli & carrots cooked in broth. Hope it turns out yummy!

    Crystal says:

    would not 12 x 12 be a square and not a rectangle?

    Sara says:

    This sounds great! If I got pizza dough from my local pizzaria would it be the same time in the oven?

    Thanks for the great ideas!!

    Tanya Bergman says:

    Love recipes for children- healthy eating

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