Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Julianna Grimes
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
5 mins
total:
25 mins
Yield:
4 servings (serving size: 1 pizzadilla and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

308 calories; fat 15.5g; saturated fat 6.7g; mono fat 5.2g; poly fat 1.2g; protein 17.6g; carbohydrates 37.4g; fiber 11g; cholesterol 37.3mg; iron 1mg; sodium 849mg; calcium 413mg.
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