Step 1
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Let's make dippy sauce! Shall we?
Start with your favorite jar of red pasta sauce. To get a few extra veggies, I like to use a chunky vegetable marinara. |
Step 2
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Chunks are no fun, however, in a dipping sauce. So dump the whole jar into a food processor. |
Step 3
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Give it all a blitz until you're left with smooth tomato-y goodness. |
Step 4
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Heat the olive oil in a skillet over medium low heat. |
Step 5
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Add in the minced garlic once the oil is nice and hot. Sauté about 30 seconds. |
Step 6
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Pour in your pureed tomato sauce. |
Step 7
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Stir the hot garlic oil into the smooth sauce until it's completely incorporated. |
Step 8
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Simmer over the medium low heat, stirring occasionally, for about 10 minutes.
The sauce will have thickened slightly and be reduced by about a third. |
Step 9
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That's your yummy dipping sauce done!
On to the roll-ups!
Preheat your oven to 350 degrees, and assemble your tortillas and fillings. |
Step 10
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Feel free to recruit "filling help" at this point. |
Step 11
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He never set down the banana by the way.
Each roll-up begins with a tortilla as a blank canvas. |
Step 12
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Sprinkle on some of the cheese first. |
Step 13
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Then sprinkle on any of the toppings you like. |
Step 14
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Just in case you thought the banana was gone... |
Step 15
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So here's how Wyatt topped his roll-up. |
Step 16
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Now start rolling up from the bottom. |
Step 17
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Fold in the sides, and then finish rolling all the way to the top. |
Step 18
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Lay seam-side down in a 9x13ish baking dish... |
Step 19
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and keep on rollin'. Here are some of the ones that I topped.
A little salami/pepperoni pattern action. |
Step 20
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One with no meat... why not? |
Step 21
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One with a partially eaten slice of pepperoni... thanks to Wyatt. |
Step 22
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And here's the whole gang ready for the oven. |
Step 23
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Cover the dish with aluminum foil, and pop into the preheated oven for 25 minutes.
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Step 24
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Slice in half, serve with the dippy sauce, and enjoy! |