Ingredients
- 1 tablespoon canola oil (I put canola oil on a paper towel and simply spread on cookie sheet.)
- 4 (8-inch) fat-free flour tortillas (I used regular.)
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 ounce turkey pepperoni (optional)
- 1 cup marinara/pizza sauce
Preparation
- 1. Preheat oven to 400°.
- 2. Brush canola oil over a jelly-roll pan, and top with tortillas. **I spread about a tablespoon of pizza sauce on the tortilla before next step... Sprinkle 3 tablespoons cheese over each tortilla, and divide the pepperoni (optional) among tortillas. Top each with 3 more tablespoons cheese. Bake at 400° for 5 minutes. Remove from oven, and carefully fold each tortilla in half. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes. Serve with marinara/pizza sauce.
*Cooking Light Magazine, August 2011