4 10-inch flour tortillas
Newman’s Own® Sockarooni Sauce
24-30 slices turkey pepperoni
½ cup chopped tomatoes
½ cup marinated artichoke hearts, drained and chopped
4 tsp chopped olives
3 cups shredded mozzarella cheese
To assemble the pizzadillas, spread 2 Tbsp pasta sauce over half of each tortilla. Sprinkle ¼ of the pizza toppings (pepperoni, chopped tomatoes, marinated artichoke hearts, and olives) on top of the sauce on each tortilla. Sprinkle ¾ cup of cheese over the toppings on each tortilla and then fold the clean half of the tortilla over the filling.
Heat a large non-stick skillet sprayed with cooking spray over medium heat. When the skillet is hot, cook each pizzadilla for approximately 3 minutes on each side, until golden.
Cut each pizzadilla into thirds or quarters and serve with additional warmed sauce on the side.
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