Kid-tastic Pizzadillas

Photo: John Autry; Styling: Cindy Barr

Complete the meal with steamed broccoli or carrot sticks with light ranch dressing.

Yield: 4 servings (serving size: 1 pizzadilla and 1/4 cup sauce)
Total:
Cost per Serving: $1.27
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 15.5g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.6g
  • Carbohydrate: 37.4g
  • Fiber: 11g
  • Cholesterol: 37.3mg
  • Iron: 1mg
  • Sodium: 849mg
  • Calcium: 413mg

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)

Preparation

  1. 1. Preheat oven to 400°.
  2. 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.
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