Pizzawrap Recipes

Steps:

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

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:

• 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:

• Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
• Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
• Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
• Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

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:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

Steps:

• Spread the tomatoes on the wrap & top with some of the cheese. Fry the onion & mushrooms for a couple of minutes then add to your pizza. Finish with the rest of the cheese, sprinkle with seasoning & a drizzle of olive oil then pop in the oven for 10 minutes on 180*