MEXICAN PIZZA SCHOOL LUNCH RECIPE RECIPES

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
• On large cutting board, unroll dough sheet; spread pizza sauce over dough, leaving about 1/2 inch on 1 long side uncovered. Sprinkle sauce with Italian seasoning.
• Top with sausage, pepperoni, bell pepper and cheese. Starting with topped long side, firmly roll up dough toward uncovered edge; pinch seam to seal tightly.
• Using sharp serrated knife, cut roll into 9 equal slices. Place cut side down on cookie sheet with 7 slices in circle, sides touching; place 2 slices in center. Bake 16 to 20 minutes or until dough is deep golden brown and baked through. Serve with additional pizza sauce, if desired.