For being the shortest month in the calendar, February sure does seem to drag around here. Maybe it’s because the weather’s unpredictable and the neighborhood kids spend a lot of time inside, or maybe it’s simply because we’re between the church holidays, but we just seem to be blahhh. Even lunch seems to be boring. LB and I were perusing an old Pampered Chef cookbook the other day and decided to try out a new menu item:
1 (8oz) packaged shredded mozzarella
1 tsp. Italian seasoning
1 cup tomato, seeded and chopped
1-1/2 cups chopped veggies—we tried mushrooms and peppers
1/4 cup sliced green onions
8 small flour tortillas
20 slices pepperoni
1 cup marinara sauce, warmed
Heat a grill pan or large frying pan for 5 minutes over medium heat while chopping veggies. Combine cheese and seasoning in a small bowl.
Cover one tortilla with 1/4 each of the cheese mixture, veggies, onions, and pepperoni. Cover with another tortilla and slide carefully onto grill pan. Cook about 3 minutes or until bottom tortilla looks browned. Slide carefully onto a plate, invert another plate on top over pizadilla, and flip so grilled side is on top and you don’t spill the ingredients. Slide back onto grill pan and cook until bottom side is crisp. Repeat with remaining 3 pizadillas.
Cut in wedges with a pizza cutter and serve with a small dish of warm marinara.