Pepperoni and Mushroom Pizza Quesadillas
Chopped Romaine Salad with Creamy Garlic Dressing
Ingredients
- 6 burrito-size whole wheat tortillas
- 1 (5-oz) pkg sliced natural, uncured pepperoni
- 1 (8-oz) pkg sliced mushrooms
- 1 (8-oz) block part-skim mozzarella cheese, shredded
- 3 Tbsp olive oil
- 1 (15.5-oz) jar all-natural marinara sauce, heated
Instructions
- Place tortillas on a clean surface.
- Top half of each tortilla with pepperoni, mushrooms and cheese. Fold in half.
- Heat 1 Tbsp oil in a large nonstick skillet; add 2 quesadillas.
- Cook 2 minutes per side or until golden brown and cheese is melted.
- Repeat twice with remaining oil and quesadillas.
- Serve with marinara sauce.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 2 organic Roma tomatoes, chopped
- ¼ cup reduced-fat sour cream
- 2 Tbsp olive oil mayonnaise
- 1 Tbsp white wine vinegar
- 1 clove garlic, minced
- 1 Tbsp Italian seasoning
Side Dish Instructions
- Combine romaine and tomatoes in a serving bowl.
- Whisk together sour cream, mayonnaise, vinegar, garlic, Italian seasoning and salt and pepper to taste; pour dressing over salad, tossing to coat.
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