INGREDIENTS
FOR THE DIPPING SAUCE:
8 oz
tomato sauce
3 tbsp
tomato paste
1 1/2 tsp
sugar
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
dried parsley
1/2 tsp
dried thyme
1/2 tsp
fennel seeds, crushed (optional)
1/2 tsp
garlic powder
1/4 tsp
onion powder
1/2 tsp
salt
crushed red pepper flakes (optional)
FOR THE QUESADILLAS:
4
(8-inch) white or whole wheat tortillas
6 oz
shredded mozzarella cheese
2 tbsp
grated Parmesan cheese
4 oz
pepperoni, diced