Description
Quick and easy Pepperoni Pizzadillas that combine the flavors of pizza with the crispy texture of quesadillas, ready in just 15 minutes. Perfect for busy weeknights or snack attacks, featuring gooey mozzarella, savory pepperoni, and a golden-brown exterior.
Ingredients
Scale
- 2 large Flour Tortillas (or corn tortillas for gluten-free)
- 1 cup Shredded Mozzarella Cheese (or cheddar/Monterey Jack)
- 1/2 cup Pizza Sauce (homemade recommended)
- 1 cup Sliced Pepperoni (or turkey pepperoni/veggies)
- 1/4 cup Sliced Black Olives (optional, or jalapeños)
- 1 tablespoon Cooking Oil (olive oil or cooking spray)
Instructions
- Heat a large non-stick skillet over medium heat for 2 minutes.
- Place one tortilla in the skillet. Sprinkle with 1/2 cup mozzarella cheese.
- Place the second tortilla over the cheese and press gently.
- Cook for 2-4 minutes until golden brown, then flip.
- Cook the second side for 2-4 minutes until golden brown.
- Remove from skillet. Spread pizza sauce on top, then add remaining mozzarella, pepperoni, and olives.
- Transfer to a baking sheet and bake at 400°F (200°C) for 5-10 minutes until cheese is bubbling.
- Let rest for a minute, then slice into wedges and serve.
Notes
- For optimal crispiness, ensure your pan is preheated well.
- Avoid overcrowding with toppings for even cooking.
- Customize with your favorite pizza toppings or proteins.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months, wrapped securely. Reheat by baking at 400°F (200°C) for 10-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-fried and Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pizzadilla
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 30 mg