This month I was assigned Colleen's blog, Secrets from a Cookie Princess
. Colleen truly is a cookie princess (or maybe even queen). She has been baking holiday gifts for friends for over 10 years and has her impressive baking stats posted on her site. Colleen's recipe collection is nothing less than impressive- tons of variety! I almost made her recipe for S'Mores Banana Bread
(it is on my treat to make list!), but I saw her recipe for Pizza Enchiladas
. I have a little guy who adores pizza in all forms and I could not pass up making this for him. The original recipe just used pepperoni but Colleen mentioned how versatile this recipe was for using other pizza toppings, and I decided to add black olives and fresh mushrooms along with the pepperoni. I opted to make my own pizza sauce and use a little Parmesan cheese for the finished product.
I have to say that is is the ultimate kid food, but it is really yummy and totally satisfies a pizza craving without the prices for delivery! Kellen loved the recipe and exclaimed it with a loud "mmmmmm" at his first bite. I also love the ease of this recipe for a busy weeknight. I think most working mothers can agree that getting dinner on the table after a full work day is a challenge!
Thank you Colleen for a fun and delicious new recipe!
15 oz tomato sauce
6 oz tomato paste
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 tsp garlic powder
1/2 tsp sugar
1/2 cup water
10 6-inch flour tortillas
7 oz package of Pepperoni (we use turkey)
1/4 cup sliced black olives
1/2 cup cup sliced fresh mushrooms
2 1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Pre-heat oven to 350 degrees.
In a medium bowl, whisk first 11 ingredients together until smooth. Allow sauce to sit for about 30 minutes to allow flavors to develop.
Spread a thin layer of pizza sauce on the bottom of a 9 x 11 baking dish. Begin preparing the enchiladas by spreading about 2 Tablespoons of sauce down the center of the tortilla. Top with 1-2 Tbl of mozzarella cheese and top with 5-6 pepperoni slices. Roll up tortilla and place seam side down in the baking dish. Repeat with remaining tortillas.
Evenly spread remaining pizza sauce over enchiladas in the pan and top with about half of the remaining mozzarella cheese. Top with pepperoni slices, olives and mushrooms. Finish with remaining mozzarella cheese and top with Parmesan. Bake, uncovered, 30 minutes or until cheesy is melted and lightly browned.