“Want the craveable flavors of delivery pizza, but you’re stuck in the middle of the woods? These pizza rolls can be made in a cast iron skillet, either on the stove or over a campfire.”
15 flour tortillas (5-inch diameter)
2 tablespoonsolive oil
1 cuppizza sauce, plus 1/2 cup
3 cups shredded mozzarella cheese, plus 1/2 cup
6 ouncespepperoni slices
3 cups roughly chopped spinach leaves
1⁄4 cup finely grated parmesan cheese, plus 2 tablespoons for topping
2 teaspoonsitalian seasoning
2 tablespoons finely chopped parsley
Preheat oven to 400 degrees F. Place tortillas on a work surface and brush lightly with olive oil. Turn the tortillas over.
Spoon about 1 1/2 tablespoons pizza sauce into the center of each tortilla and use a spoon to spread into a circle, leaving a border of about 1 inch. Top the sauce with 1-2 tablespoons mozzarella then place 4 slices pepperoni in a row across the middle. The edges of the pepperoni can touch the edges of the tortilla. Top the pepperoni with spinach, a sprinkle of parmesan cheese and Italian seasoning.
Starting from the bottom of the tortilla, roll into a tight cylinder. Arrange the tortilla rolls in a circle in a 12-inch cast iron skillet with the rolls meeting at a point in the center. There should be a 1 1/2-2-inch space in the center.
Bake the pizza rolls until golden and crisp, about 20 minutes. Remove from oven and fill the center space with remaining 1/2 cup pizza sauce. Sprinkle 1/2 cup mozzarella over the rolls and return to the oven for another 5 minutes until cheese is melted and sauce is hot.
Garnish rolls with 2 tablespoons parmesan cheese and chopped parsley. Serve in the skillet.