Oven Baked
Pepperoni Pizza Taquitos
Greek Salad
Wine Recommendation
Erath Pinot Noir
Ingredients
- 1 (8-oz) pkg shredded mozzarella cheese
- 1¼ cups pepperoni slices, chopped
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- 1 (14-oz) jar pizza sauce
- 12 soft taco flour tortillas
- 3 Tbsp butter, melted
- 1 Tbsp minced garlic
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Toss together mozzarella, pepperoni, seasoning, and red pepper in a bowl. Spread about 1 Tbsp pizza sauce on each tortilla, slightly off center. Sprinkle each tortilla with cheese mixture.
- From edge closest to you, tightly roll up tortillas, and place, seam side down, on a lightly greased foil-lined rimmed baking sheet.
- Mix together melted butter and garlic; brush over tortillas. Sprinkle with Parmesan.
- Bake 15 minutes or until golden brown. Serve with additional pizza sauce for dipping.
Side Dish Ingredients
- 1 pint grape tomatoes
- 1 cup pitted kalamata olives
- 1 English cucumber, thinly sliced
- 2 (10-oz) pkg chopped romaine lettuce
- ¼ cup olive oil vinaigrette
- 1 cup crumbled feta cheese
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
623
|
184
|
807
|
| Fat (g) | 31 | 13 | 44 |
| Sat. Fat (g) | 16 | 4 | 20 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 57 | 11 | 68 |
| Fiber (g) | 3 | 2 | 5 |
| T. Sugs (g) | 10 | 7 | 17 |
| A. Sugs (g) | 0 | 1 | 1 |
