Pesto Pizza Taquitos
Servings: 5 servings
Calories: 508kcal
Prepared with homemade sun dried tomato pesto and lots of melted, gooey cheese, Pesto Pizza Taquitos are baked in the oven with a garlic and parmesan topping. Sounds irresistible, right?
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Ingredients
- 10 small flour tortillas (8 inch tortillas)
- 3/4 cup sun dried tomato pesto
- 2 cups shredded cheddar cheese
- 1 tablespoon Italian seasoning
- 3 tablespoons butter
- 1 clove garlic, finely minced
- 1/2 teaspoon dried parsley flakes
- 1/4 cup parmesan cheese
Instructions
- Start by having your ingredients ready to go. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spray it lightly with non-stick spray. Set aside.
- Working with one tortilla at a time, lay it flat on a cutting board. Spread the entire surface, with the exception of the top 1 inch, with a heaping tablespoon of pesto.
- Top with shredded cheese and a sprinkling of Italian seasoning.
- Gently and lightly roll the tortilla up, working toward the 1 inch of space you left un-sauced.
- Transfer rolled tortilla to the prepared baking sheet with the seam side down.
- Continue until all of the tortillas are rolled.
- Next, melt the butter and garlic in the microwave. Add the dried parsley and stir to combine.
- Brush the tops of each taquito with the butter mixture.
- Sprinkle over the parmesan cheese.
- Bake for 10 minutes or until the taquitos are golden brown.
- Remove from oven and let rest for 3 minutes before serving.
Nutrition
Calories: 508kcal | Carbohydrates: 38g | Protein: 19g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 1171mg | Potassium: 149mg | Fiber: 3g | Sugar: 6g | Vitamin A: 963IU | Vitamin C: 2mg | Calcium: 499mg | Iron: 3mg