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Pesto Pepperoni Pizzadillas

These tasty treats make delicious appetizers when served in small slices - or a hearty meal when paired with a delicious salad. We eat these all the time - look for tortillas with lots of fiber to make it more diet friendly. Enjoy!

INGREDIENTS: These measurements aren't absolute by any means, just adjust the amount of ingredients to your personal taste.

4 Whole Wheat Tortillas or flatbread.

4 Tbsp. Pesto (I use Classico Brand Basil Pesto)

1 pkg. Turkey Pepperoni

4-5 cups of shredded mozzarella cheese

1 cup lowfat grated parmesan cheese

Marinara sauce or Ranch Dressing for dipping

INSTRUCTIONS:
Preheat oven to 450 degrees. Lay out tortillas on 2 baking sheets. Spread 1 Tbsp of pesto over each tortilla in a thin layer. Be careful not to overdo it with the pesto. It will soak through the tortilla and make it really oily. I recommend spreading the pesto with a brush you have one.

Layer on a single layer of turkey pepperoni slices. Cover each with a slight handful of mozzarella cheese. Add another 3 or 4 pepperoni and sprinkle another thin layer of mozzarella. Finish with some parmesan cheese on top. Add black or crushed red pepper if desired. Put on middle rack in oven and cook for 8-10 minutes until cheese begins to bubble and brown.

Cool for just a minute or two and then fold each tortilla in half. Cut each into 3 wedges and serve with marinara or ranch dip.

Learn more about this author, Kathy McCabe.
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