- 6 ounce, Turkey Crumbles (In Grams)
- 8 oz. (85g), Baby Bella Sliced Mushrooms
- 12 tbsp(s), Quick Marinara Sauce Correct Sodium
- 0.12 tsp, ground, Spices, basil, dried
- 1 container (6 flatbread (53g) ea.), Flatbread
- 30 slices, Hormel Turkey
- 0.50 cup, Reduced Fat – 4 Cheese Italian Blend
Lay flatbread on work surface and spread pizza sauce evenly over entire flatbread.
On one half of flatbread, sprinkle about 2 tablespoons cheese and basil. Lay pepperoni slices evenly on top, then mushrooms, then turkey crumbles and then sprinkle the remaining cheese evenly on top of the pepperoni.
Fold quesadilla in half, bringing the sauce-only half of the flatbread on top of the side with toppings.
Preheat a medium nonstick skillet over medium heat. Cook quesadilla, covered, for about 3 minutes on the first side, just until toasty golden-brown.
Flip quesadilla over and continue cooking on the second side, covered, for about an additional minute, until cheese is melty and the second side of the flatbread is a light, toasty golden-brown.
Remove from heat, cut into wedges, and serve with additional pizza sauce for dipping, if desired.
|Total Fat 7 g||11 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 37 mg||12 %|
|Sodium 827 mg||34 %|
|Potassium 134 mg||4 %|
|Total Carbohydrate 19 g||6 %|
|Dietary Fiber 8 g||34 %|
|Sugars 2 g|
|Protein 21 g||41 %|
|Vitamin A||3 %|
|Vitamin C||1 %|