Picky Palate's Pepperoni Pizza Enchiladas

These are super easy and super good.  We all gave them 9, and they are 410 calories per enchilada, because I added a little more cheese than the recipe called for.  I love me some cheese.  This came together really quickly, and we all enjoyed it.  You can find the recipe here, and I followed it pretty closely.  Here's what you do.

8 tortillas
24 oz marinara sauce
51 turkey pepperoni
4 c mozzarella cheese

Preheat oven to 350.  Put a little sauce in the bottom of a greased 9x13 pan.  Place a little sauce, 4 pepperonis, and some cheese in the center of each tortilla, then roll them up and place them seam side down in the pan.  Top with more sauce, cheese, and the remainder of the pepperoni.  Bake for 25 minutes.  Serve.

Like I said, super easy, and you can mess with the ingredients/pizza toppings however you like.

Pizza Rigatoni

Here is the original recipe for Pizza Rigatoni in the crockpot that I used, and I only made a few small changes.

 

I decided I wanted to cook the onions, so I mixed those in with the sausage, and I added the cream of mushroom soup to that mixture too, rather than giving it its own layer.  I like how it turned out, Aaron and I gave it a 7 because we both felt like the sausage needed more spice, I used sweet Italian sausage because it was on sale, rather than mild or spicy, and I would use either of those next time, Owen and Noah gave it a 9.  The calories for 1 cup, or 1/8 of the total were 528, and this was an easy weeknight meal.

 

Pizza Rigatoni

 

1/2 lb pasta

34 turkey pepperoni slices

1 lb Italian sausage

1 onion, diced

3 c marinara sauce

4 c cheese

1 can cream of mushroom soup

black olives, sliced or chopped for garnish (I don't like having cooked olives very much)

 

Cook pasta, drain, and set aside.  Cook sausage and onions, then mix in the soup and put half of the mixture in the bottom.  Place 1/2 the pasta on top, then pour half the marinara then place 1 3/4 c cheese on top of that and then pepperoni.  Repeat the layers, then end with the remaining cheese.  Cook on low for 4 hours. 



Baked Pizza Pasta

I made this the other night, and although I started with another recipe, I just wanted to make this easy and I know my husband likes meat, so I used some turkey pepperoni I had left over.  This was simple and good, although not full of flavor.  There are 276 calories in 1/12 of the total.  Aaron and I gave this a 7, Owen gave it a 6, and Noah gave it a perfect 10.

1 lb pasta
6 c marinara sauce
1/2 c parmesan cheese
34 pepperoni slices
2 c Italian blend cheese
Italian seasoning, to taste

Cook pasta until al dente.  Preheat oven to 400 and grease 13x9 in pan.  Mix pasta and marinara together.  Layer half in the bottom of the prepared pan, then cover with pepperoni, and 1/2 the cheeses.  Repeat, and season with Italian seasoning.  Cook for 20 minutes in the oven.

Chicken Pizzaiola

This is such an easy meal.  Owen gave it an 8, Aaron and I gave it a 9, and Noah gave it a perfect 10.  This is Chicken Pizzaiola from Cook's Illustrated, and we really like this meal.  It's tasty and quick to make.  I use turkey pepperoni to cut down on the calories, but other than that I follow the recipe exactly.

1 lb chicken tenders
turkey pepperoni
1 c grated parmesan
1 c grated mozzarella (I use a little more)
3 c marinara sauce
salt and pepper
Pasta to serve

Preheat oven to 450.  Salt and pepper the chicken pieces well (do not undersalt!).  Spread the parmesan in a dish and coat the chicken pieces liberally with parmesan.  Grease a 9x13 pan.  Pour marinara in the bottom.  Place chicken pieces on top.  Cook for 15 minutes, then carefully (sauce splatters and it's hot!) remove the pan from the oven and increase oven temperature to 475. 
Cover chicken pieces with pepperoni slices, then cover with mozzarella cheese.  Cook for an additional 5 minutes, until cheese is melted.  (I cooked mine a bit longer.)  Serve with pasta.

This ends up being about 275 calories per serving, and this recipe makes 6 servings.  So great!