The last time I made pizza rolls—little bun-sized calzones, really—I froze half of them to have on hand for days when I want to make a quick lunch. Take a pizza roll out of the freezer, let it thaw for a day, and pop it in the lunchbox. I had a tiny bit of quinoa in the fridge, so I combined it with some edamame, dried apricot and a little salad dressing (basic homemade vinaigrette) to make a mini power salad. Stone fruit season is in full swing on the central coast of California, so the kiddos get to enjoy some white nectarines and apricots today. Pretzel slims and sweet potato tortilla chips are a random, but delicious, salty crunchy side dish.