Transform That Leftover Pizza Into Tomorrow's Lunch

We've all reached for a slice of leftover, cold pizza in a bind. You may even enjoy it, but you can do more with your leftover slice than a quick zap in the microwave. Next time you wake up with that familiar box in the fridge, consider turning last night's dinner into a culinary treat that finally finds a use for leftover pizza crusts.

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With just a few fresh ingredients, you can dine on pizza croutons in your mixed green salad or add your cheesy croutons to your favorite creamy tomato soup. Pile on the fillings, like fresh spinach, extra cheese, and of course pepperoni for a pizza panini you won't be able to resist, or turn your leftover pie into a delicious pizza-packed lasagna.

It's hard to say which of these recipes we love most, but no matter what direction you go with your leftover-pizza makeover we are sure you won't regret saying "ciao" to that lackluster, cold slice straight from the fridge.

Top your favorite tomato soup or salad with these easy to make croutons. To make these cheesy croutons, place two slices of pizza together, like a sandwich with cheese on the inside. Then, cut your sandwiched pizza into bite-size pieces. Toast in the oven for 10 minutes at 350 degrees F.

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Slice your pizza into manageable squares, and then alternate layers of pizza with additional marinara sauce, ricotta, mozzarella, and fresh spinach (or other vegetable toppings). Once your casserole is assembled, cover with foil, and bake at 350 degrees F for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the top layer of cheese is bubbly and browned.

Toasting these pizza paninis in a skillet or panini press makes the cheese hot  and bubbly, and keeps the bread crisp, rather than the soggy, rubbery texture you end up with after microwaving leftover slices. Add additional toppings, like fresh vegetables, extra cheese, bacon, pepperoni, and more to make your pizza panini your own. Then, press your sandwich in a hot skillet or panini press until lightly browned and hot.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos