Pepperoni Pizzadillas

1 pkg. (8 oz) shredded Italian Cheese blend (or mozzarella)
1 tsp. dried oregano leaves
1 garlic clove, pressed or minced
1 cup chopped tomato
1/2 cup sliced green onions
30 slices pepperoni
4 (9-10 inch) flour tortillas
1-1/2 cups chopped veggies, such as green peppers, mushrooms, olives
Marinara or pizza sauce for dipping

Combine cheese, oregano, and garlic. Top half of each tortilla with 1/2 cup cheese mixture and a sprinkling of desired veggies and pepperoni, then sprinkle with an additional 1/2 cup cheese mixture. top with another tortilla and heat in skillet, turning once, till lightly browned and cheese is melted. Repeat with remaining tortillas (or assemble all the pizzadillas, place on a cookie sheet and bake at 350 til lightly browned). Serve with warm pizza sauce. Serves 4.

Note: I usually use the fresh tortillas from Wal-Mart, which are smaller than the 9-10 inch tortillas called for in the recipe, so use less cheese mixture with them. I also fold each tortilla in half instead of topping with another tortilla, because they are much easier to turn this way.


Popular Posts