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Kid-tastic Pizzadillas

Photo: John Autry; Styling: Cindy Barr
Hands-on time 5 mins
Total time 25 mins
Yield 4 servings (serving size: 1 pizzadilla and 1/4 cup sauce)
Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.

Ingredients

  • 1 tablespoon canola oil
  • 4 (8-inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 ounce turkey pepperoni
  • 1 cup marinara sauce (such as McCutcheon's)

Nutrition Information

  • calories 308
  • fat 15.5 g
  • satfat 6.7 g
  • monofat 5.2 g
  • polyfat 1.2 g
  • protein 17.6 g
  • carbohydrate 37.4 g
  • fiber 11 g
  • cholesterol 37.3 mg
  • iron 1 mg
  • sodium 849 mg
  • calcium 413 mg

How to Make It

  1. Preheat oven to 400°.

  2. Brush canola oil over a jelly-roll pan, and top with tortillas. Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni among tortillas. Top each with 3 tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara.