Skip to main content

Pizza Quesadillas

 
 
Quesadillas are a go-to food for us.  Quick snack, football fare, even dinner with a side salad. When I saw this version on the Taste of Home website, I knew they'd be a big hit with my family.  
 
I went with just pepperoni because I didn't have any hard salami on hand. I used Italian seasoning instead of oregano. I added some to the sauce as well, along with some parmesan cheese. Thank you to Barbara B for sharing her recipe! 


Thanks for hosting Taste of Home Tuesday, Maureen! Be sure to go and check out what she and my other fellow Volunteer Field Editor Amy made by clicking the links below.  Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here.



Pizza Quesadillas


Author:

ingredients:

  • 1 cup meatless spaghetti sauce (added Italian seasoning and parm cheese)
  • 2 teaspoons butter -- softened
  • 4 flour tortillas (10 inches)
  • 1 cup shredded part-skim mozzarella cheese -- (4 ounces)
  • 8 thin slices hard salami (omitted)
  • 12 slices pepperoni
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon dried oregano (used Italian seasoning)

instructions:

  1. In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.
  2. Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.
  3. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce. Yield: 2 servings.
Source: "http://www.tasteofhome.com/recipes/pizza-quesadillas"
quesadilla, pepperoni
Snacks, appetizers, game day food
American
Created using The Recipes Generator

Taste of Home Tuesday

Potato Bacon Soup from Red Cottage Chronicles 

Mini Applesauce Muffins from Amy's Cooking Adventures

 

 Shared at the Country Fair Blog Party October 2016

 

 

Comments

  1. These look amazing! My family would go bonkers for these!

    ReplyDelete
  2. My son has already asked when we are having them again! Pepperoni is a new favorite food for him. :)

    ReplyDelete
  3. Pizza & Quesadillas???? MInd blown and stomach growling! THanks for linking this up with us at Country Fair Blog Party! I think my college kiddo's are going to lOVE YOU!

    ReplyDelete
    Replies
    1. Right? If I could only pick one food forever, it would be pizza. Thank you for hosting!

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick