Want a quick lunch or snack?  You have it right here.  One’s a more gourmet “white” pizza and the other is the old classic.

You’ve got your choice here–go gourmet with a white pizza that features some pretty great marinated mushrooms, or go classic with pepperoni.  Maybe have both!

I’m a huge fan of Schwan’s spinach & mushroom pizza so I wanted to create something cheaper and similar.  Also I wanted something that I could make in a single serving.  With the Schwan’s pizza, I’d have to end up re-heating because it was too much for me to eat in one sitting.

I used canned mushrooms in this since I didn’t have any fresh.  Either way, they taste good!  I prefer fresh, and think it would taste a bit better, but there’s SO much flavor in the marinade, that it’s that that’s the star here, not the mushroom!

I used smaller 6-inch flour tortillas here as it’s my favorite size, but if you want large then by all means make it that way…there’s no real “measure” here to make these and what I give is approximate at best (to my taste) so feel free to use less or more of anything mentioned here.  The only thing that is not approximate is the tortilla–you need 2 for each “pizza.”

Pizza Quesadillas (Pepperoni cheese option)

Pizza Quesadillas *

(pepperoni variety):

• 2 small flour tortillas
• 1/4 cup shredded mozzarella
• 5 slices pepperoni
• 1-2 tbs pizza sauce
• olive oil for frying

(spinach mushroom variety):

• 2 small flour tortillas
• 1/4 cup shredded mozzarella
• 2 tbs cooked chopped spinach, drained
• 2 tbs marinated mushrooms
• olive oil for frying

Marinated Mushrooms:

• 1 small can mushrooms, drained (4 oz)
• 2 tbs olive oil
• 1 tbs balsamic vinegar
• 1/8 tsp basil (or 2 leaves fresh, chopped)
• 2 cloves garlic, crushed
• salt & pepper to taste

To make marinated mushrooms, place al ingredients in a resealable container with a tight-fitting lid.  Shake well and refrigerated at least 2 hrs.


To assemble pizza, place ingredients on top of 1 tortilla.  Top with the other tortilla.


Heat about 1 tsp olive oil in a 10-inch skillet over medium heat.  Place “pizza” in pan and saute for about 5 minutes (bottom tortilla should start to get crispy); turn and saute for another 5 minutes.


Use a sharp knife or pizza cutter to cut into quarters.  Serve immediately.


Serves 1

*NO NUTRITIONAL INFO IS GIVEN FOR THIS AS INGREDIENT AMOUNTS WILL VARY TO TASTE.

Spinach & Mushroom Pizza

Pepperoni Pizza Quesadillas

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I had shredded asiago left over from another meal, so I used it in here instead of my usual Romano cheese addition for Italian-style meatballs.

Delicious Asiago meatballs

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Meatball Subs

The secret to these very tasty and creamy meatballs is the asiago cheese and soft breadcrumbs. I had shredded asiago left over from another meal, so I used it in here instead of my usual Romano cheese addition for Italian-style meatballs.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Comfort Foods, Dinner, Everyday Meals, lunch

Cuisine: American

Keyword: beef meatballs, subs

Servings: 20

Calories: 70kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef I used 93%
• 2 eggs
• 2-3 tbsp grated asiago cheese
• 2 tsp. dehydrated onion or 1 tbs chopped fresh chop it fine
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp garlic powder
• 1 cup or so fresh soft breadcrumbs
• 1/2 tsp oregano
• pinch of basil
• 1 tbsp olive oil for frying

Instructions

• Place all ingredients, except olive oil, in a medium bowl and mix well. Meat mixture will be pretty soft.
• Form into meatballs about the size of a walnut. You should get approximately 20 meatballs.
• Heat the olive oil in a large skillet over medium heat. Brown meatballs on all sides. Reduce heat, cover and cook 10 minutes, or until internal temperature is 160 degrees.

Notes

Preparing the sandwiches

4 sub rolls, about 6-inches long
2 tbs olive oil
1 tbs parmesan or romano cheese
1 tsp dehydrated parsley
1 cup pasta sauce, like a marinara (if you like it really saucy, use more sauce)
1 cup shredded mozzarella
20 meatballs

Preheat oven to 400 degrees. Spray a 9 x 13-inch pan with non-stick spray.

Place rolls in prepared pan with slits facing upward (if you cut the rolls yourself, only cut 3/4 of the way through). Place 5 meatballs in each roll then 1/4 cup pasta sauce over the meatballs in each roll. Brush the exposed parts of the rolls with olive oil and sprinkle with the parsley and cheese.

Bake for 20 minutes. Top each roll with 1/4 cup of the shredded mozzarella (yes, you can add more cheese--MUCH more if you want!!!). Return to oven and bake for an additional 10 minutes or until cheese is melted and bubbly.

Serves 4

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Meatball Subs

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