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January 12 2017 – Danita Troyer

Prep time: 10 min
Cooking Time: 3 min
Yield: 12 Wedges

  • 2 (8") Flour Tortillas
  • 1 T Butter, melted
  • ¼ C Salsa, thick and chunky
  • 12 Slices Pepperoni
  • ¼ C Ripe Olives, sliced
  • 2 Slices Colby Cheese, cut in half

Brush one side of each tortilla with melted butter. Place tortillas buttered-side-down.
Spread 2 tablespoons salsa onto half of the un-buttered side of each tortilla.
Place 6 slices, 2 tablespoons olives, and 2 half slices cheese over salsa on each tortilla.
Fold the tortilla in half.

Cook tortillas in a 10-inch skillet over medium heat until lightly browned (2-3 minutes).
Turn tortilla over; continue cooking until lightly browned and cheese is melted (1-2 minutes).
Cut each tortilla into 6 wedges.


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