Pizzawrapsfortwo Recipes

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:

• 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:

• 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:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Steps:

• Brown sausage in a nonstick skillet over medium-high heat, breaking up the large chunks with a wooden spoon. Add the mushrooms and salt to taste, and continue cooking until sausage is cooked through (about 5 minutes). Transfer the meat mixture to a bowl to keep warm, then wipe out the skillet.
• In a bowl, stir together all the tomato sauce ingredients. Heat the wiped skillet on medium-low. Arrange one tortilla in the skillet, then spread 2 or 3 tbs of the tomato sauce over it. Top with 1/2 cup mozzarella cheese, half of the sausage mixture, and half of the pepperoni slices. Arrange 1/4 cup of the baby spinach leaves over the top and sprinkle with half of the Parmesan cheese. Once mozzarella is melted, carefully transfer the tortilla to a cutting board or plate and roll (it's okay if the tortilla cracks, because the cheese will hold it together). Allow the wrap to stand for 1 minute so all the ingredients will heat up. Repeat with the other half of the ingredients. Serve with the remaining tomato sauce for dipping.

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:

• Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
• For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
• For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
• For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
• Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.

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:

• 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.