Pepperoni Quesadillas with Marinara

Recently, while watching football and multitasking (drinking a fabulous craft brew and browsing online for all things Pinterestingly edible), I saw a photo of pepperoni quesadillas. I have been known to stuff a tortilla with many a flavorful combination in my years, but somehow this one escaped me. And the beauty of a tasty marinara as the perfect accompaniment…my mind began to wander to things I would do to take this concept over the top.

I don’t know about you, but I love the pepperonis on top of the pizza that have flown too close to the fire (not buried under ingredients that suffocate them, rendering them unable to reach their beautifully crispy potential). To me, one of the best things about a pepperoni pizza is pulling one of those bad boys off the the pizza, a gooey string of cheese trying unsuccessfully to tether it to the mothership. Crunch, crunch crunch.  For this recipe, I decided to pre-crisp my pepperonis. I also experimented with another quesadilla with pepperoni straight out of the package and it was quite yummy as well. So I guess this boils down to personal preference. And, convenience. But I did discover, in the process, that pre-crisped pepperonis make a nice crunchy snack, and they may be reincarnated in future recipes.

These are truly easy if you take the shortest shortcuts (simple cheese, tortillas and pepperonis), but I enjoyed the flavor boost from the extra steps. Whichever way you make them, they are still quick and easy. These would make a great football snack, too!

Marinara

1 14 ½ oz. can crushed tomatoes

1 small can tomato sauce

¼ tsp. salt

½ tsp. basil

¼ tsp. oregano

½ tsp. parsley

¼ cup white wine (mild, not overly sweet)

½ cup finely chopped onions

2 cloves garlic, finely chopped (or crushed)

1 tbsp. olive oil

¼ tsp. cayenne if you want to spice it up

Heat olive oil, add onions and garlic. Sautee until translucent. Add the remaining ingredients, and bring to a boil. Simmer on low heat for 30 minutes.

Pepperoni Quesadillas

1 package pepperonis

8 tortillas (4 meal-sized servings, 8 snacks)

2 cups shredded mozzarella and provolone blended (you can use just provolone, but the mix is better)

Parmesan, if you wish

2 tbsp. butter

½ tsp. granulated garlic

1 tsp. parsley

To crisp the pepperonis (If you choose to do this step):

Line a baking sheet with foil, turned up on the edges, as pepperoni can get a bit greasy when it cooks. Arrange pepperonis close together. Cook in 400 degree oven or toaster oven for 5-10 minutes. Some pepperonis are thinner than others and crisp up quickly. Watch closely! Remove from heat when finished.

Melt butter in a small bowl, add 1 tsp. parsley and ½ tsp. garlic. Stir to combine.

Heat skillet or griddle to medium. Brush a tortilla on one side with garlic butter mixture. Place tortilla butter side down on the skillet. Cover the tortilla with cheese (1/8 of your total amount) and ¼ of the pepperonis. 

Sprinkle another 1/8 of the cheese on the pepperonis, and top with a tortilla. Lightly brush that tortilla with garlic butter. Flip the quesadilla when it is golden on the bottom, and remove when the other side is golden. Set aside, sprinkle with parmesan if you wish. Repeat process. (I normally use the "cover half a tortilla with ingredients and fold it over" method, as pictured, and sometimes leave it whole.)

Cut each quesadilla into 6-8 slices.

 You can use a sharp knife or a pizza cutter for this. Serve with warm marinara, and ENJOY!