Review: Snow Days Pizza Bites

Photo by Karin E. Baker for The LA Beat.

If you love the hot, gooey indulgence of pizza rolls and their ease of preparation – but not the unhealthy ingredient list – you should probably give Snow Days Pizza Bites a try.

Snow Days Pizza Bites evoke memories of the frozen pizza rolls many of us scarfed in our youth while playing video games or watching MTV. Though reminiscent of frozen pizza rolls like Totino’s, Snow Days Pizza Bites are an elevated version of the classic snack. They’re loaded with good-for-you ingredients, all of them organic and natural.

The grain-free crust is made with cassava flour. If you’re not familiar with cassava, it’s a tuberous vegetable that, when ground, makes a tasty, gluten-free wheat substitute.

The fillings are also made with healthy ingredients. Veggie White pizza bites feature organic ricotta and mozzarella and a slew of vegetables: spinach, sundried tomato, onion, cauliflower, and mushrooms, along with apple cider vinegar, herbs, and spices. Cheese bites include mozzarella, carrots, and spinach, while Sausage pizza bites feature pasture-raised pork, grass-fed mozzarella, and organic red bell peppers.

It took just five minutes to heat the three aforementioned flavors in my air fryer. Alternatively, you can cook them in the oven or toaster oven for eight minutes. Hot and crispy, with high-quality fillings, they taste great. Almost like they’re bad for you – but they’re not!

The pizza bites are scrumptious on their own or paired with a dipping sauce. I used Carbone tomato basil pasta sauce, made with Italian-grown tomatoes, for dipping. The top-quality Carbone sauce, simmered in small batches, made the bites even more satisfying.

Snow Days Pizza Bites and Carbone pasta sauces are both available at Erewhon markets. Erewhon’s Los Angeles locations include Fairfax District, Silver Lake, Santa Monica, Venice, Calabasas, Studio City, and Beverly Hills. Buon appetito! 

Karin E. Baker

About Karin E. Baker

Karin E. Baker is a native Angeleno who loves the eateries, history, nature, architecture, and art of her hometown. When not exploring poke shacks in Kona, tascas in Córdoba, and konditoris in Malmö, she writes about food, culture, lifestyle and travel. She obsesses over comma usage and classic films and is always happy to find an excuse to open a bottle of champagne.
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