xiaoxl/recipe_data huggingface dataset:
My Favorite Key Lime Cheesecake


Ingredients:
granulated sugar, unsalted butter, cream cheese, granulated sugar, all-purpose flour, key lime zest, key lime juice, pure vanilla extract, sour cream, instant vanilla pudding, eggs, key lime zest, lime slice

Directions:
NOTE: A HAND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING AT INTERVALS TO SCRAPE SIDES OF MIXING BOWL. ALLOW A MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE SERVING. (STEP ONE]: TEMPER 32 ounces Philadelphia cream cheese (four 8 ounce bricks] until room temperature is reached (about 1 1/2 hours]; GRATE the outer green peel from enough key limes to yield 1/2 teaspoon plus desired amount for final garnish, using the finest shred grate of a cheese grater to produce fine zest flakes; SQUEEZE enough key limes to yield 1 cup juice.
PREHEAT oven to 375°F with one oven rack in center position and another in the lowest position; MELT 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the CRUST; PROCESS enough Nilla Wafers cookies in a food processor to yield 2 cups crumbs; ADD 1 tablespoon granulated sugar; POUR butter mixture through processor feeder tube while running; PROCESS mixture until thoroughly mixed; RESERVE a few teaspoons of crumb mixture for garnish if desired; DUMP crumb mixture into a 9-inch or 10-inch springform pan; LIGHTLY spread mixture evenly into bottom of pan to approximately 1/4 inch thickness, then partway up the sides of pan.
BAKE the crust at 375°F on center rack for 5 minutes; REMOVE spring pan from oven and set aside; LEAVE oven on at 375°F.
INTO a large mixer bowl add 32 ounces tempered cream cheese, 1 1/4 cups granulated sugar, 1/4 cup flour and 1/2 teaspoon fresh Key lime zest; WHIP with mixer on medium speed until blended.
POUR in 1 cup freshly squeezed Key lime juice and 1 tablespoon pure vanilla extract while mixing on lowest speed; MIX in 1 cup real sour cream; ADD 1 (5.1 ounce] package Jell-0 Vanilla Instant Pudding mix gradually while mixing on highest speed until well blended and lump-free; BEAT 4 eggs in a separate bowl, then add to mixture, beating on lowest speed until blended, without over-mixing or creating air bubbles (pause to scrape sides of bowl if necessary].
POUR the cheesecake batter carefully into the springform pan containing crust mixture; SMOOTH mixture in swirls from edges of pan to center until level, using a flexible spatula.
BAKE cheesecake at 375°F for 15 minutes; REDUCE oven temperature to 260 F.; CONTINUE baking cheescake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes, for a 9-inch pan.
REMOVE cheesecake carefully from oven; GENTLY run a sharp knife around edges of cheesecake in springform pan to loosen; LEAVE cheesecake in springform pan and allow to cool completely on a wire rack; REFRIGERATE cheesecake in the springform pan for at least 4 hours to set; REMOVE side pan carefully.
SPRINKLE a light border of cookie crumbs on cheesecake; TOP with a dollop of fresh whipped cream (use a pastry bag with decorator tip]; GARNISH each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist if desired.
SERVE and ENJOY!
Thai Orange Chicken
Category: world-cuisine
By COOKINGQUEEN75

Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.

Ingredients:
2 tablespoons olive oil
3  carrots, cut into matchsticks
½ teaspoon minced fresh ginger root
1 clove garlic, minced
2 tablespoons olive oil
2  skinless, boneless chicken breast halves, cut into small pieces
½ cup water
½ cup peanuts
⅓ cup orange juice
⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons ketchup
1 teaspoon crushed red pepper flakes
2 tablespoons cornstarch

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes. Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 427.4
Fat: 24.3 g
Saturated fat: 3.6 g
Carbohydrates: 37.1 g
Sugars: 25 g
Dietary fiber: 3.5 g
Protein: 18.4 g
Cholesterol: 32.3 mg
Sodium: 1359.8 mg
Chef John's Red Beans and Rice
Category: main-dish
By Chef John

Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Ingredients:
1 pound dry red kidney beans
1 tablespoon vegetable oil
12 ounces andouille sausage, diced
1 cup finely diced onion
¾ cup chopped celery
¾ cup poblano peppers
4 cloves garlic, minced
2 quarts chicken broth, or more as needed
1  smoked ham hock
2  bay leaves
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
hot sauce to taste
4 cups cooked white rice
2 tablespoons chopped green onion, or to taste

Directions:
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute. Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt. Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Prep time: 30 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 45 mins
Yields: 8 servings

Calories: 541.5
Fat: 20.5 g
Saturated fat: 6.4 g
Carbohydrates: 62.9 g
Sugars: 3.6 g
Dietary fiber: 10.1 g
Protein: 25.9 g
Cholesterol: 46.4 mg
Sodium: 1384 mg
Gooey Butter Cake


Ingredients:
butter, egg, cream cheese, powdered sugar, eggs, vanilla

Directions:
Combine all ingredients in step one and press into an 13x9x2 inch greased and floured pan. Set aside.
Combine all ingredients in step two and blend very well. Pour mixture over step one, DO NOT MIX TOGETHER.
Bake at 350 for 35-40 minutes. When done, top will have a soft, light crust.
Allow to cool completely and sprinkle with powdered sugar. Make sure cake is completely cooled before cutting.
Fluffy Gluten-Free Pancakes
Category: breakfast-and-brunch
By Fioa

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Ingredients:
1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1  egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Directions:
Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well. Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick. Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 small pancakes

Calories: 90.4
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 13.5 g
Sugars: 1.4 g
Dietary fiber: 1.8 g
Protein: 3 g
Cholesterol: 24.5 mg
Sodium: 190.9 mg
Garlic Beef With Noodles and Broccoli


Ingredients:
lean beef, garlic, broccoli, soy sauce, oyster sauce, cornflour, water, white wine vinegar, sugar

Directions:
Place the noodles in a large bowl and cover with boiling water.
Stand for 5 minutes
Separate with a fork and drain well.
Coat a pan with cooking spray.
Add the beef and stir-fry until browned and tender.
Remove from the pan.
Re-coat the pan with cooking spray, then add the garlic, broccoli and combined soy sauce, oyster sauce, cornflour, water, vinegar and sugar.
Cook, stirring, until mixture boils and thickens.
Stir in the beef and noodles.
Heat through.
Morg's Diner Graham Cracker Pie


Ingredients:
graham cracker crumbs, butter, granulated sugar, granulated sugar, flour, cornstarch, salt, milk, eggs, vanilla extract, cornstarch, cream of tartar, granulated sugar, graham cracker crumbs

Directions:
Crust:
Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl.
Press mixture into lightly greased 9-inch pie pan.
Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.].
Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan.
Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat.
Stir occasionally and when it comes to a full boil, continue for 1 minute.
Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling].
Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat.
Stir in the vanilla.
Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot].
Meringue:
Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into  water and microwaved till thickened (about 20 seconds].
Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.].
Using mixer combine the  3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar.  Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks.
Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs.
Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping] or until golden.
Roast Beef Sandwich Slices


Ingredients:
plum tomato, red onions, monterey jack pepper cheese

Directions:
Heat oven to 450 degrees.
Remove crust from pouch; place on ungreased large cookie sheet.
Place roast beef, tomato, onion and cheese lengthwise down center 1/3 of crust to within 1 inch of top and bottom edge.
Brush edge of crust with water.
Fold top and bottom edges over filling; fold in sides, overlapping in center and sealing edges.
Cut 3 or 4 slits in top crust to allow steam to escape.
Bake 17-20 minutes or until golden brown.
Cool 5 minutes.
Cut crosswise into 8 slices.
Serve warm.
Espresso-Bourbon Steaks With Mashed Sweet Potatoes


Ingredients:
beef tenderloin steaks, black pepper, Bourbon, maple syrup, soy sauce, fresh lemon juice, instant espresso coffee powder, black pepper, sweet potatoes, salt, butter, salt, black pepper

Directions:
Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil.  Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally.  Stir in pepper.  Keep warm.
Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt.  Cover with water; bring to a boil.   Cook 4-5 minutes or until potatoes are tender.  Drain.  Combine potatoes, 2 tablespoons butter, salt and pepper.  Beat until mashed and smooth.
Meanwhile, press coarsely cracked pepper on both sides of steaks.  Place steaks on grill over medium coals.  Grill, uncovered, 13-15 minutes for medium rare doneness, turning once.
Evenly divide sauce onto 4 plates.  Place steak on top of sauce.  Serve with Mashed Sweet Potatoes and green beans (if desired].
Seven Layer Bars
Category: desserts
By P.  Tindall

Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.

Ingredients:
½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 ⅓ cups shredded coconut

Directions:
Preheat oven to 350 degrees F (180 degrees C). Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 155.4
Fat: 9.5 g
Saturated fat: 5.2 g
Carbohydrates: 16.5 g
Sugars: 13.7 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 10.5 mg
Sodium: 48.8 mg
Ricotta & Fruit on Rye


Ingredients:
ricotta cheese, banana, honey, pears, orange, coconut

Directions:
Toast rye bread lightly and allow to cool., Combine ricotta, banana & honey in a bowl., Spread equal amounts over each slice of toast., Top with fruit of your choice & sprinkle with coconut.
English Pea Salad


Ingredients:
English peas, hard-boiled eggs, onion, mayonnaise

Directions:
Place peas in a large bowl.
Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise.
Stir gently to combine.
Chill until ready to serve.
Olive Garden   Beef Filets in Balsamic Sauce


Ingredients:
extra virgin olive oil, butter, yellow onion, salt, black pepper, dry white wine, marsala wine, beef broth, beef tenderloin steaks, parsley, rosemary sprigs

Directions:
Sauce:
Heat oil and butter in large saute pan over medium heat.
Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned], stirring frequently.
Add wines, broth, vinegar and bring to a boil.
Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
Beef:
Lightly rub filets with oil; season with salt and pepper.
Grill to preferred temperature.
Place onions and sauce on a platter and top with steaks.
Garnish with parsley and rosemary.
Healthy Mystery Muffins


Ingredients:
pumpkin, pecans, chocolate chips, vanilla

Directions:
Preheat oven to 350 degrees., Grease 12 muffin cups or line with paper baking cups., Mix cake mix with pumpkin., Add vanilla., Drop into cupcake tins and sprinkle with chopped pecans and chocolate chips., Bake for 20 minutes.
Chicken Breasts Wrapped in Bacon


Ingredients:
chicken breasts, bacon, vinegar, garlic, ground cinnamon, ground cloves, cooking sherry, pepper

Directions:
Crush the garlic with the vinegar, cinnamon and clove., Wash and dry the chicken breasts., Rub them with the garlic, vinegar and spice mixture., Wrap bacon around the chicken breasts and secure with a toothpick., Place in a casserole dish and add sherry and pepper., Bake at 350 for 15 minutes., Turn breast over and cook until tender, basting with the sauce in pan.
Tricia's Pineapple Cheese Casserole
Category: side-dish
By Marilyn

A wonderful Thanksgiving dinner side dish that sounds like a dessert.

Ingredients:
2 (15 ounce) cans pineapple chunks, drained
1 cup white sugar
¾ cup all-purpose flour
2 cups shredded sharp Cheddar cheese
25  buttery round crackers, crumbled
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread pineapple in the bottom of a 2 quart casserole dish. In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish. Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

Yields: 8 servings

Calories: 497.8
Fat: 25.5 g
Saturated fat: 15.4 g
Carbohydrates: 58.7 g
Sugars: 41.2 g
Dietary fiber: 1.2 g
Protein: 11.1 g
Cholesterol: 74.5 mg
Sodium: 371.4 mg
A Roast That Even My Daughter Would Eat


Ingredients:
flour, paprika, olive oil, low sodium beef broth, beef broth, water, thyme, bay leaves, garlic cloves, onion, black pepper

Directions:
Mix the flour, bread crumbs, & paprika in a large storage bag.
Cut the roast into 2 inch thick strips, lengthwise (you should get around 6 strips].
Lightly sprinkle the strips with salt & pepper.
Place 2 strips at a time in the bag & shake to coat.
Heat the oil in a frying pan & brown the strips on all sides, roughly 5 minutes total.
Preheat the oven to 350 degrees.
Lightly spray a roasting pan with cooking spray.
Pour the broth into the frying pan & gently rub the bottom to remove any bits.
Then add the broth, water, thyme, bay leaves, garlic, onions, & carrots to the roasting pan & stir.
Next place the strips into the pan & cover with a lid.
Cook in the oven for 2 hours, checking halfway through to make sure the liquid is not gone.
After that time, remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper, stir.
Turn the heat down to 250, place the strips back in the pan & continue to cook for 1 hour.
Serve hot over mashed potatoes.
Note: I mashed the carrots & garlic into sauce to add flavor to the gravy.
Chicken and Cashew Nuts in Black Spices


Ingredients:
skinless chicken, garlic cloves, fresh ginger, cumin seeds, cloves, cinnamon sticks, cashew nuts, onion, salt

Directions:
In a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
Turn off the heat and allow to cool.
In a blender process the spices with 3/4 cup water to make a fine smooth paste.(a coarse paste will give the appearance of a curdled curry] Set the paste aside. Wash blender.
Grind 1 oz of the nuts with 1 tbsp water to make a paste.
Heat the oil in a heavy pot and fry the spice mixture over low heat for 10 minutes Add the ground cashew nuts and salt to taste, cook 2 minutes.
Add the chicken and cook over medium heat for 5 minutes.
Add 3 cups warm water and cook on low for 10 mins with the pot covered.
Add the remaiming nuts and cook till the chicken is tender.
The curry should appear as a dark thick sauce with the whole nuts and chicken.
Serve with lemon rice for a nice change.
Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce


Ingredients:
butter, flour, full-fat milk, half-and-half cream, parmesan cheese, Tabasco sauce, frozen spinach, ricotta cheese, parmesan cheese, green onions, egg, mozzarella cheese

Directions:
To make the sauce: in a saucepan over medium heat melt butter.
Add in flour and whisk for about 3 minutes.
Add in milk and half and half whisk over heat until bubbly and thickened.
Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
Set oven to 375 degrees.
Butter a 13 x 9-inch baking dish.
In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
Fill each cooked shell with crab/cheese filling using clean hands.
Place in a single layer in prepared baking dish.
Cover with the Parmesan cheese sauce (does not have to cover completely!].
Sprinkle with grated mozzeralla cheese (any amount desired].
Bake uncovered for about 25-30 minutes (do not over bake!].
Rye Starter
Category: bread
By Jon

This is a traditional sourdough rye starter made with wild yeast.  It takes some time, and a watchful eye.

Ingredients:
1 ½ cups whole meal rye flour
¾ cup filtered or spring water
1 ½ cups bread flour
¾ cup filtered or spring water

Directions:
In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste.  Cover with a damp cloth, and set aside at room temperature for 24 hours. Stir well, and discard 1/2 of the rye flour paste.  Stir 1/2 cup rye flour and 1/4 cup water into the remainder.  Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three. Some activity should now be noticeable: the starter should be bubbly.  Stir well.  Measure starter, and transfer to a 1 quart glass jar.   Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours. Starter should be very active with lots of bubbles in the batter.  Stir well.  Measure, and return 1 cup starter to the jar.  Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

Yields: 1 cup starter

Calories: 350.5
Fat: 1.6 g
Saturated fat: 0.1 g
Carbohydrates: 71.8 g
Sugars: 0.2 g
Dietary fiber: 7.2 g
Protein: 10.7 g
Sodium: 1.9 mg
Beef Wrap Melt


Ingredients:
whole wheat tortillas, deli roast beef, 2% cheddar cheese, tomatoes

Directions:
Spread mayonnaise onto tortilla.
Top with remaining ingredients; roll up tortilla.
Place on microwaveable plate.
Microwave on high for 1 minute or until velveeta is melted.
Pecan Pie V
Category: desserts
By Elaine Helms

Unlike most pecan pies, this one does not require corn syrup.

Ingredients:
1 cup light brown sugar
¼ cup white sugar
½ cup butter
2  eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 400 degrees F (205 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter.  Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 312.9
Fat: 22.6 g
Saturated fat: 8.5 g
Carbohydrates: 26.9 g
Sugars: 24.6 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 77.2 mg
Sodium: 105.1 mg
Pepperoni Pizza Wraps


Ingredients:
olive oil, garlic powder, burrito-size flour tortillas, mozzarella cheese, provolone cheese, black olives

Directions:
Combine the oil with the garlic powder; set aside.
Arrange the tortillas on a work surface; spread each with 3 Tbsp.
of the pizza sauce to within 1" of the edge.
Sprinkle the sauce with 1/4 cup cheese, 6 slices of pepperoni, and 1 Tbsp.
olives, if using.
Roll tortillas up jelly-roll style.
Heat a large skillet over medium heat; brush the wraps with the reserved oil mixture.
Place wraps seam-side down in the skillet, in batches if necessary; cook, turning once, until heated through, about 4 minutes per side.
Let stand for 5 minutes before cutting in half.