Veggie Pizza Twists (Lunchbox-Friendly, No-Sandwich Win)

If your kids are starting to roll their eyes at sandwiches, you’re not alone. Mid-term is usually when things get a bit… repetitive. These veggie pizza twists are an easy way to shake things up without adding extra stress to your mornings.

They tick the boxes your kind of lunch needs to: quick to prep, freezer-friendly, and actually eaten. We’ve added zucchini for a quiet boost of veggies and fibre (because getting some veg into the lunchbox is always a win), and they’re perfect tucked into the compartments of your Hero Box for a balanced, no-cling-wrap lunch.

Ingredients (Makes ~21 twists)

• 3 sheets puff pastry

• 1/2 zucchini

• 120g passata

• 1 tbsp tomato paste

• 1/2 tsp dried oregano

• Salt & pepper

• 130g grated cheese

• 1 egg

• Optional: finely chopped parsley

Method

1. Preheat oven to 180°C and line a baking tray.

2. Lay out puff pastry sheets to slightly defrost.

3. Lightly beat the egg in a small bowl.

4. Grate zucchini onto a clean tea towel and squeeze out excess moisture.

5. In a bowl, combine zucchini, passata, tomato paste, oregano, salt and pepper.

6. Spread one-third of the mixture lengthways over half a pastry sheet. Sprinkle with one-third of the cheese.

7. Brush the other half of the pastry with egg.

8. Fold pastry over to enclose filling and press down gently to seal.

9. Cut into ~3cm strips (about 7 per sheet).

10. Twist each strip and place on tray. Brush with egg and sprinkle with parsley (optional).

11. Bake for ~25 minutes or until golden and puffed.

12. Repeat with remaining pastry sheets.

Storage

• Store in an airtight container in the fridge for 2–3 days or freeze for up to 3 months

• Freezer-friendly for easy future lunches

Lunchbox tip: Pair with fruit, crackers, and a dip in your Hero Box to create a balanced, satisfying lunch that actually gets eaten.