Whether you and your family are off for a day trip or traveling across the country, everyone looks forward to that first car snack when you hit the road. These mini meat-and-cheese melts gathered up in crescent-dough pockets are yummy, and they’re easy to make before you go.

When you are ready to leave, pack the cooled “knapsacks” along with small plastic containers or plastic bags filled with bite-size grape tomatoes, fresh fruit and trail mix. For a new healthy treat, boil, drain and cool edamame (fresh soybeans). Freeze bottled water (pour some water out first to allow for expansion as it freezes) to keep food fresh and cool until picnic or snack time.

We transport our treats in a plastic tote that we’ve used for years. The kids can draw symbols and write the names of your favorite destinations with paint pens around the outside.

Here’s the kid-friendly knapsack recipe:

You’ll need:

“1 package prepared crescent dough (in the dairy section of the grocery store)

“6 mini rounds of Gouda or Edam cheese, red wax removed.

“6 mini slices of Canadian bacon or pepperoni

“Mustard (optional)

1. Let your child unroll the dough, pinch together the perforations and cut into 6 equal squares.

2. An adult should slice each round of cheese in half. Place meat between the halves to look like a sandwich.

3. Place a cheese-and-meat stack in the center of each dough square.

Top with mustard if you wish, and draw up the four corners of the dough to form a sack. Pinch the dough together to close.

4. Bake at 350 F on a cookie sheet for 15 minutes, or until golden brown.

5. Let cool, and refrigerate.

Makes 6 servings.

* * *