Ingredients
2 tbsp. extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
15 oz. can whole tomatoes
6 flour tortillas
2 c. shredded mozzarella
1/4 c. grated Parmesan
1 c. pepperoni
Oregano, optional
2 tbsp. extra-virgin olive oil
1/2 c. ranch, for dipping
Preparation
Step 1Heat oil in a medium saucepan over medium heat. Cook the onion until soft, about 5 minutes. Add garlic, oregano, and pepper flakes. Season with salt and pepper. Stir and cook until fragrant, about 1 minute. Add the tomato paste and 1 tablespoon of water and stir until the onion and garlic are completely coated. Cook, stirring often until the onions and garlic have browned lightly, about 3 minutes. Step 2Crush the tomatoes with your hands and add them to the saucepan. Fill the can about halfway with water to incorporate the remaining liquid and add to the saucepan. Bring to a boil then reduce the heat to a simmer, and cook until sauce is slightly thickened and flavor has developed, 20-25 minutes.Step 3Preheat the oven to 400° F. To assemble stromboli, lay tortilla flat and ladle about 3 tbsp of sauce onto the center. Using the back of a spoon, spread the sauce onto the tortilla leaving about a ½ inch border from the edge. Sprinkle the tortilla with a ¼ cup mozzarella, 1 tablespoon parm, and a pinch of oregano, if using. Place pepperoni in one even layer, making sure you not to over-stuff the stromboli. Starting at the bottom, roll the tortilla tightly.Step 4Place stromboli on a baking sheet, seam side down and brush the tops with olive oil. Bake for 10 to 12 minutes or until the tortillas are golden and the cheese is melted. Turn the oven to broil and broil for 2 to 3 minutes until the tortillas begin to brown. Serve with ranch for dipping.
Made this? Let us know how it went in the comment section below!
