Campfire Pizza Quesadillas

Ingredients

• 8 Medium flour tortillas
• 2 cups Shredded low-moisture mozzarella cheese
• 4 oz Sliced pepperoni
• 3/4 cup Pizza sauce, divided
• 1/4 cup Parmesan cheese, finely grated
• 1/2 tsp Dried oregano
• 1 tbsp Olive oil or softened butter

Instructions

1. Heat a cast-iron skillet or griddle over medium camp stove or campfire heat.
2. Lay four tortillas on a clean work surface.
3. Spread approximately 1 tablespoon pizza sauce over each tortilla, leaving a border around the edge.
4. Sprinkle each with approximately 1/4 cup mozzarella.
5. Arrange pepperoni evenly over the cheese.
6. Sprinkle with Parmesan and oregano.
7. Add another small layer of mozzarella.
8. Top each with a second tortilla.
9. Lightly brush or rub the outside with olive oil or butter.
10. Place one quesadilla into the skillet.
11. Cook approximately 2–3 minutes until the bottom is golden and crisp.
12. Carefully flip. Cook another 2–3 minutes until the second side is browned and the cheese is fully melted.
13. Repeat with remaining quesadillas.
14. Rest 1 minute before cutting. Serve with remaining warm pizza sauce for dipping.

Nutrition

Chef's Notes

DON'T OVERFILL: Too much sauce makes the quesadilla soggy and difficult to flip. LOW-MOISTURE MOZZARELLA: It melts well without releasing as much liquid as fresh mozzarella. CAMPFIRE HEAT: Keep the skillet over moderate heat so the tortilla does not burn before the cheese melts.

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