Pepperoni Pizzadilla
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
- 1 1/2 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g fat per ounce; I used Lucerne, found at Safeway chains)
- 6 slices turkey pepperoni
- 1 tablespoon canned, drained, sliced black olives
- 2 pinches dried oregano
- 2 tablespoons low-fat marinara or pizza sauce (lower-sodium if possible), reheated if necessary
- Place a medium nonstick skillet over medium heat.
- When hot, put the tortilla in the pan (no need to add any fat).
- Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese.
- Fold the bare half over the filling.
- Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes.
- Then, using a spatula, carefully flip the quesadilla.
- Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
- Slice the quesadilla into 4 wedges.
- Serve immediately with marinara on the side for dipping.
- Calories: 241
- Protein: 17g
- Carbohydrates: 28g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 29mg
- Fiber: 4g
- Sodium: 820mg
tortilla, mozzarella cheese, turkey pepperoni, black olives, oregano, lowfat marinara
Taken from www.epicurious.com/recipes/food/views/pepperoni-pizzadilla-375463 (may not work)