Why don’t we put pepperoni in more things? You never see it anywhere except on pizzas or in “pizza-fied” versions of other foods (like these enchiladas!). What’s wrong with pepperoni? It’s salty, flavorful, endlessly snackable…we’re really screwing this up, guys. More pepperoni starting now.
To try and answer this question, I did what everyone does — I googled it. Specifically, I googled “why don’t we put pepperoni in more things?” The very first result was this news article, which informed me that West Virginia is thisclose to naming the “pepperoni roll” as its official state food. Here’s the money quote, from West Virginia state congressman Joshua Nelson:
“We’re catching some flak because people are saying ‘don’t you have more important things to do?’ Well, yes, we do. But we decided that with all the problems, it’s important to take a break and take a look at our history and celebrate unity as West Virginians and celebrate what’s been developed in our state and link back to that history.”
DELUXE PEPPERONI PIZZA ENCHILADAS (windykitchen original)
2 green peppers, diced
1/2 a white onion, diced
2 cloves garlic, minced
1 lb hot Italian sausage or turkey sausage
One 7-oz package pepperoni, chopped
1 jar (about 24 oz) your favorite spaghetti sauce
12 oz mozzarella cheese, shredded (1 and 1/2 8-oz packages)
8-10 small flour tortillas
1. Preheat oven to 350.
2. Heat large skillet over medium high heat. Add sausage, stirring to break up into small pieces. When sausage is broken up (but not fully cooked), add green peppers, onion, and garlic. Continue cooking until sausage is fully browned. Remove from heat and drain sausage mixture in colander (but do not rinse).
3. Return sausage to empty skillet or large bowl. Add chopped pepperoni and just enough of the spaghetti sauce to lightly coat mixture (start with 1/3 cup and see how it goes).
4. Coat bottom of glass baking dish with about 1/3 cup of spaghetti sauce. Going one tortilla at a time, add a few spoonfuls of the sausage/pepperoni mixture to each tortilla tortilla, top with small handful of mozzarella cheese, and roll up tightly. Place seam-side down in glass baking dish. Repeat with remaining tortillas.
5. Once all tortillas have been rolled up, pour remaining spaghetti sauce over enchiladas and top with remaining mozzarella cheese.
6. Cover baking dish with aluminum foil and bake 20-25 minutes. Let stand 5 minutes before serving.
It probably goes without saying that we loved these. I expected them to be good, but I had no idea how filling they would be. I had one and a half enchiladas for dinner and I was so stuffed I could barely move. We happily ate these leftovers for days!