Calzonedilla (Italian Quesadilla)

• 1 flour tortilla
• 1/2 cup part-skim mozzarella cheese (shredded)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon basil leaves
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon parmesan cheese (optional)
• 1/4 cup tomato sauce (optional)
• 1 teaspoon extra virgin olive oil

1. Heat a large skillet on medium-high.
2. Add olive oil.
3. When skillet is heated, put tortilla in pan (make sure to move tortilla around in pan to spread out oil, if it stays in one place).
4. Add mozzarella cheese, then herbs, spices and optional ingredients to one half of tortilla.
5. Fold tortilla over onto ingredients.
6. Use a lid from a large pot or skillet to cover (helps to melt cheese faster).
7. Cook for about 30-45 seconds, or until tortilla starts to get light brown spots.
8. Flip tortilla, cover and cook for an additional 30-45 seconds, also until light brown spots.
9. Serve hot.

flour tortilla, mozzarella cheese, garlic powder, basil, oregano, red pepper, parmesan cheese, tomato sauce, extra virgin olive oil

Taken from www.food.com/recipe/calzonedilla-italian-quesadilla-76988 (may not work)