Pepperoni Pizzadillas

The pizzadilla is the Italian spin-off of the quesadilla. These fun sandwiches will be a welcome addition to soup at lunchtime.


  • 1 package (8 ounces) shredded Italian cheese blend
  • 1 teaspoon dried oregano leaves
  • 1   garlic clove, pressed
  • 1 cup tomato, seeded and coarsely chopped
  • 1 1/2 cups chopped vegetables such as green bell peppers, mushrooms or pitted ripe olives
  • 1/4 cup thinly sliced green onions with tops (optional)
  • 4 (9-10-inch) flour tortillas
  • 30 slices pepperoni
  • 1/2 cup refrigerated marinara sauce, warmed


  1. In Small Batter Bowl, combine cheese, oregano and garlic pressed with Garlic Press. Coarsely chop tomato and bell peppers with Chef's Knife. Chop mushrooms and olives with Food Chopper. Thinly slice green onions with chef's knife, if desired.

  2. To assemble each pizzadilla, place 1 tortilla on flat side of Large Grooved Cutting Board. Sprinkle evenly with 1/2 cup of the cheese mixture, half of the pepperoni and 1/2 cup tomato.Top with 3/4 cup of the remaining vegetables and 2 tablespoons of the green onions, if desired. Sprinkle with an additional 1/2 cup of the cheese mixture; top with second tortilla. Repeat with remaining ingredients to assemble second pizzadilla.

  3. Heat Grill Pan over medium heat 5 minutes. Carefully slide 1 pizzadilla into pan using Nylon Turner. Cook 3-5 minutes or until grill marks on bottom tortilla are dark golden brown and tortilla is crisp. Carefully slide pizzadilla from pan onto large dinner plate. Place second dinner plate upside down over pizzadilla, firmly hold plates together, and turn over so that grilled side is on top.

  4. Return pan to heat; gently slide pizzadilla, uncooked side down, back into pan. Cook 3 minutes or until grill marks on second side are dark golden brown and tortilla is crisp. Slide onto serving platter. Grill second pizzadilla as directed above. Cut into wedges using Pizza Cutter. Serve with warm marinara sauce.


  • 4  servings

Nutrients per serving:

Calories 600, Total Fat 29 g, Saturated Fat 14 g, Cholesterol 41 mg, Carbohydrate 48 g, Protein 39 g, Sodium 1760 mg, Fiber 5 g

U.S. Diabetic exchanges per serving:

3 starch, 4 meat, 1 fat (3 carb)

Cook's Tips:

You will find refrigerated marinara sauce in the refrigerated fresh pasta or Italian food section of the supermarket.

Your favorite pizza sauce or spaghetti sauce can be substituted for the refrigerated marinara sauce.

You can choose any combination of vegetables to fill your pizzadillas.

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