IT’S back to school and back to preparing unique and delicious treats for your children’s lunchboxes. The Maya Kitchen shows you how to prepare an easy and inexpensive “baon” with Dogs in a Blanket using hotdogs and Maya chocolate hotcake mix. Have a bit of Italian flair with Mini Calzone, a golden pastry overflowing with mouth-watering filling. Surprise your kids with fun and tasty food each day of the week. Log on to themayakitchen.com for more ‘baon’ ideas and other culinary tips.

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Dogs in a Blanket

1/4 kilo (7 pieces) regular hotdogs

1 pack MAYA Chocolate Hotcake Mix 200grams

8 teaspoons water

1/4 cup oil for brushing

In a steamer, boil water and steam hotdogs. Set aside.

Combine chocolate hotcake mix and water. Form into a ball. Roll out short bread dough into approximately 1/4 inch thickness, then cut into 1 1/2 x 3 inches rectangle.

Preheat a teflon coated frying pan. Brush with a little oil. Place one cut out short bread dough in the center of the pan. Slightly cook. Place the hotdog at one end of rolled out dough then roll. Continue cooking until fully cook. Do the same with the remaining ingredients.

Serve with catsup or mayonnaise if desired.
Mini Calzone

Crust:

1 pack MAYA Original Hotcake Mix 200 grams

1/3 cup shortening

2-3 tablespoons water

Filling:

3 tablespoons butter

1/4 cup chopped onions

1/2 cup cooked and diced chicken meat

1/4 cup diced ham

1/4 cup cream of mushroom soup pack in sachet diluted in

1/2 cup water

1/2 cup sliced button mushrooms

1/4 cup diced green and red bell pepper

1/4 cup peas

salt and pepper to taste

olive oil (for brushing)

In a bowl, cut-in shortening into hotcake mix until mealy. Add enough water to form a ball of dough. Set aside.

Prepare filling: Heat butter then sauté the onions. Add the chicken and ham. Stir in the cream of mushroom mixture and remaining ingredients. Cook just until thickened. Season with salt and pepper. Cool.

Divide crust into 5 pieces. Roll out each piece into 5-inch circle. Put 1 to 2 tablespoons filling at the center. Fold to make a half-moon. Pinch edges with fingers to seal. Brush with oil. Bake in a preheated 375ºF oven until golden brown.