Pepperoni Pizza Rolls
Whole corn tortillas are almost always gluten free, so we use them as a substitute for a lot of things. Using small, soft corn tortillas and cutting them in half after baking, I can get sixteen pizza bites out of this recipe. They make a delicious snack.
8 corn tortillas
4 oz. mozzarella cheese, thinly sliced into strips
24 pepperoni slices
1 c. marinara sauce, heated
Place about five strips of the cheese on each tortilla in a thin layer. Place three slices of pepperoni on each tortilla and roll them up carefully so that they will not tear. Secure each roll with two toothpicks and place them on a foil covered cookie sheet. Drizzle all of the rolls with olive oil so that they will brown. Bake the rolls in a three hundred and fifty degree oven for fifteen minutes. When they come out of the oven let the rolls cool for at least ten minutes before removing them from the foil. Cut the rolls in half and serve them with the hot marinara sauce for dipping. Enjoy!