Monday, April 12, 2010

Monday Mixing: Pizza Tortilla Rolls

This idea came to me after eating California Pizza Kitchen's tortilla spring rolls (I really like the Thai chicken). Interestingly, they don't offer them with a pizza filling.
  • 1/3 cup butter - melted
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon garlic - chopped
  • Package of soft taco-sized flour tortillas
  • Package of pepperoni
  • Mozzarella cheese - shredded
  • Pizza sauce of your choice
  1. Preheat oven to 450°.
  2. Mix the melted butter, seasoning blend and garlic.
  3. Lay a tortilla flat and line up 6 pepperonis (they should overlap slightly) about 3 inches from the edge.
  4. Sprinkle as much mozzarella as you'd like atop of the pepperonis.
  5. Roll the tortilla and place it seam-side down on a cookie sheet covered in parchment paper.
  6. Brush the tortilla with the butter mixture.
  7. Bake for approximately 5-10 minutes or until the edges of the tortilla are a crispy brown.
  8. Cut in half and dip in your favorite pizza sauce.
TRILLIAN'S TIPS:
  • The reason I don't add the pizza sauce to the tortilla is to keep the roll from becoming soggy.
  • For Italian seasoning blend I just mix some dried basil, oregano, parsley and garlic powder.
  • Minimize greasiness by using less pepperoni or by switching to turkey pepperoni.

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