Pizza Quesadillas with Dipping Sauce

• Meat

  • 4 oz Pepperoni

• Produce

  • 1 tsp Basil, dried
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 8 oz Tomato sauce

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1 Pinch Red pepper flakes
  • 1/2 tsp Salt
  • 1 1/2 tsp Sugar

• Bread & Baked Goods

  • 4 (8-inch white or whole wheat tortillas, white or whole wheat

• Dairy

  • 6 oz Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated

Found on fivehearthome.com

Description

Directions

• In a small pot set over medium heat, stir together tomato sauce, tomato paste, sugar, basil, oregano, parsley, thyme, crushed fennel seeds, garlic powder, onion powder, salt, and crushed red pepper flakes. Bring to a simmer, reduce heat to low, and allow to heat and thicken while making quesadillas, stirring occasionally.
• Assemble quesadillas by out two tortillas on a cutting board. Sprinkle EACH tortilla with 3 ounces of shredded mozzarella and 2 ounces of diced pepperoni. Lay the remaining tortillas on top.
• Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
• Slice each quesadilla into 6 wedges and serve immediately with warm dipping sauce.