Pepperoni Pizza Wrap Recipes

Steps:

• Combine the oil with the garlic powder; set aside.
• Arrange the tortillas on a work surface; spread each with 3 Tbsp.
• of the pizza sauce to within 1" of the edge.
• Sprinkle the sauce with 1/4 cup cheese, 6 slices of pepperoni, and 1 Tbsp.
• olives, if using.
• Roll tortillas up jelly-roll style.
• Heat a large skillet over medium heat; brush the wraps with the reserved oil mixture.
• Place wraps seam-side down in the skillet, in batches if necessary; cook, turning once, until heated through, about 4 minutes per side.
• Let stand for 5 minutes before cutting in half.

Steps:

• Heat oven to 350°.
• Spread pizza sauce evenly over tortillas to within 1 inch of edges.
• Sprinkle each evenly with cheese.
• Arrange 1/4 of pepperoni slices down center of each tortilla.
• Roll up each tortilla and wrap each in foil.
• Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.
• Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.

Steps:

• Set toaster oven to highest setting.
• Break string cheese into thirds and put in a blender or food processor-blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
• Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. Evenly spread sauce onto the center of the tortilla, and sprinkle with a dash of each of the spices. Top with spinach, stewed tomatoes, Parm-style topping, chopped turkey pepperoni, and shredded/grated string cheese.
• Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place wrap on a microwave-safe plate, seam side down, and warm in the microwave for 30 seconds.
• Transfer wrap to the toaster oven and cook until hot on the inside and slightly crisp on the outside, about 3 minutes. Dig in!

Steps:

• Preheat the broiler.
• Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
• Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.

Steps:

• Heat a large skillet over medium-low heat.
• Spread butter over one side of a tortilla and place it butter side down in the skillet.
• Spoon a tablespoon of pizza sauce onto half the tortilla.
• Sprinkle 1/2 cup of cheese over the sauce, then top with a few slices of pepperoni.
• Fold the clean half of the tortilla over the filling and cook until golden on each side.
• Repeat with remaining tortillas.

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
• Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
• For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.

Steps:

• Arrange pepperoni off center on each tortilla. Top with remaining ingredients. Fold sides and bottom over filling and roll up.

Steps:

• Spoon sauce onto a tortilla.
• Add cheese and toppings.
• Fold like a burrito.
• Place on cookie sheet.
• Repeat steps to make as many wraps as you'd like.
• Sprinkle cheese on top.
• Bake at 350F for 10-15 minutes or until hot inside.

Steps:

• Preheat oven to 400°F.
• Lightly oil tortilla with extra virgin olive oil.
• Sprinkle on parmesan or romano cheese.
• Arrange the provolone, pepperoni or sausage, and red peppers in the center of the tortilla.
• Sprinkle on the mozzarella cheese.
• Fold up bottom fourth of shell, then fold over top fourth starting with one side, roll up the wrap to completely enclose filling.
• Place on a hot frying pan seam side down.
• Brush with additional oil; sprinkle on additional parmesan or romano, if desired.
• Bake for 12-15 minutes, until golden brown.

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
• While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
• Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
• Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
• Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.