Coupon Clipping Cook

Balsamic Vegetable Pepperoni Wrap

I have to be honest and tell you that this recipe came about because bell peppers in various colors were on sale and I couldn’t resist buying them.

As I was thinking what to make with them I started to crave veggie pizza with mozzarella cheese and pepperoni.  Then the combination sounded so good in the form of a wrap.

So there you have it…the history of the Balsamic Veggie Pepperoni Wrap.

You can make these wraps ahead of time and just warm them up in the microwave before serving.

They’re a nice change for lunch too.  And if you take them to work they are sure to make the break room smell delicious and all of your co-workers will be sooo jealous!

Don’t you hate when someone burns popcorn in the microwave at work?  The smell seems to hang around all day.

Ok…on with the recipe.

Let’s check out the ingredients.

All of the above (the jalapeno is optional) plus….

…..balsamic vinegar.

Here’s how to make it.

Preheat oven to 450 degrees F.

For the Veggies:

Cut the bell peppers into strips and add them to a medium size bowl.

The yellow bell pepper….

…..into the bowl it goes.

Then the red bell pepper….

…..into the bowl.

The orange bell pepper………also into the bowl.

….the green bell pepper….

…and you guessed it…..add to the veggie bowl.

You may be able to tell that I drifted for a moment when I took this pic.

Next, cut the zucchini squash lengthwise into pieces about ½ of an inch thick.

Add them to the bowl of veggies.

Cut the yellow squash in half widthwise.  Then cut them lengthwise in pieces that are the same thickness as the zucchini.

Into the bowl they go.

Cut the onions into pieces about the same thickness as the squash.

….last of the veggies into the bowl.

Next, add the olive oil to the bowl of veggies….but only one drop.

Not really….just kidding about adding only one drop….add all of the olive oil to the veggies.

Then add the balsamic vinegar.

Next….

….add the salt….

…..the pepper….

….and the red pepper flakes.

Mix all of the veggies together so they’re coated with the oil, vinegar and spices.

Lay them as flat as possible on a cookie sheet.

Try to spread the veggies out so they’re touching the pan.

Sprinkle the oregano over the top of the veggies.

Feel free to add more oregano if you like.

Bake in a preheated oven for about 20 minutes…..

……stirring occasionally until the veggies are lightly browned.

They are so tasty right out of the oven.

For the Wraps:

Shred the cheese.

Lay a tortilla on a dish or cutting board.

About 2 inches from the edges of the tortilla, add some of the warm veggies.

Top with cheese.

Add more cheese if you like.

Next add some of the Hormel Pepperoni Minis…..

…..and top with a bit of the Cardini’s dressing.

Then fold in two sides of the tortilla about 2 inches.  And start rolling the tortilla towards the middle.

Continue to gently roll the tortilla to form the wrap.

Cut each wrap in half and serve warm.

Enjoy!

Delish.

Balsamic Vegetable Pepperoni Wrap

Yield: Serves 4

Ingredients:

For the Veggies:
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
1 red bell pepper
2 zucchini squash
2 yellow squash
1 onion (medium size)
½ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon ground pepper
1 tablespoon dried oregano
2 tablespoons olive oil
2 tablespoons balsamic vinegar

For the Wrap:
4 extra-large flour tortillas
1 package of Hormel Pepperoni Minis (Turkey or Regular) 5 ounces
2 cups shredded mozzarella cheese
½ cup Cardini’s Caesar Dressing (or your favorite Caesar Dressing)

Directions:

Preheat oven to 450 degrees F.

For the Veggies: Cut the bell peppers into strips and add them to a medium size bowl. Next, cut the zucchini squash lengthwise into pieces about ½ of an inch thick and add them to the bowl. Cut the yellow squash in half widthwise. Then cut them lengthwise in pieces that are the same thickness as the zucchini. Add them to the bowl.

Cut the onions into pieces about the same thickness as the squash and add them to the bowl. Next add the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes to the bowl. Mix all of the veggies together so they’re coated with the oil, vinegar and spices.

Lay them as flat as possible on a cookie sheet. Sprinkle the oregano over the top of the veggies. Bake in a preheated oven for about 20 minutes, stirring occasionally until the veggies are lightly browned.

For the Wraps: Shred the cheese. Lay a tortilla on a dish or cutting board. About 2 inches from the edges of the tortilla, add some of the warm veggies.

Add the cheese and Hormel Pepperoni Minis. Top with a bit of the Cardini’s dressing. Then fold in two sides of the tortilla about 2 inches. And start rolling the tortilla towards the middle.

Continue to gently roll the tortilla to form the wrap. Cut each wrap in half and serve warm.

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7 Comments

  1. What a colorful and flavorful wrap…my idea of comfort food 🙂

  2. Awesome wrap here! You brought some healthy veggies together but still included some cured meat to punch up the flavor-well done. Definitely a must try! Have a great day!

  3. I understand how tempting buying bell peppers in different colors. This wrap sure looks colorful and full of flavor!

  4. it’s not fair u alwys make me drool,lol… love the colors of those bell peppers! Love it more to see after they have baked… oh i want it! i want it! Thx for this great recipe!