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Cobb loaves are the bomb. The cheese, the bread, the fun … it’s delicious and exciting all at once. The trick to turning the cobb loaf buzz into a lunchbox hit is to use dinner rolls. There are so many variations you can make using this recipe – pasta bolognese, pizza, mac ’n’ cheese, not to mention sweet versions. Today I am making the easiest mini Hawaiian pizza loaf ever.
TIPS
Hiding finely chopped veggies in the base of the mini cobb loaf is a great idea, even fresh herbs
work well – add basil leaves for a pizza vibe.
Gluten free
Sub in mini gluten-free rolls instead of the dinner rolls.
Dairy free
Use your favourite mix of dairy-free cheeses in place of the cheddar and mozzarella.
Vego/vegan Vegetarians
Leave the bacon out or sub it with an alternative.
Fussy eaters
I have made a bolognese version of these and they were a huge hit. A mac ‘n’ cheese version also works well. The great thing about this recipe is that fussy eaters can’t see what’s in the bottom of the mini cobb loaf. Wink wink.
You can cook these in an air fryer or the oven.
Cut the tops off the rolls with a bread knife and put the tops, crumb side up, on the baking tray.
Drop a teaspoon of the tomato paste into each roll and spread it all around with the back of a spoon.
Place the rolls on the baking tray with the bread tops.
Pop the lids on the rolls.
| Amount per serving | |
|---|---|
| Calories | 412 |
| Fat | 20g |
| Carbohydrates | 36.5g |
| Protein | 22g |
