Ingredients:
4 8-inch flour tortillas
1/3 cup butter, softened
1/2 cup shredded Parmesan cheese
4 ozs. provolone cheese, sliced thin
4 ozs. pepperoni, sliced thin
4 ozs. ham, sliced thin
4 ozs. mozzarella cheese, shredded
1 cup marina or pizza sauce, heated
Procedure:
Heat oven to 400 degrees. Lightly spread one side of each tortilla with butter and sprinkle with 1 tablespoon Parmesan cheese; top each with 1/4 of the provolone, pepperoni and ham, leaving a border around edge. Sprinkle with mozzarella cheese. Fold like a burrito and place seam side down on a baking sheet. Brush with remaining butter and sprinkle with remaining Parmesan cheese. Bake 12-15 minutes, or until golden brown. Slice in half diagonally. Serve with marinara or pizza sauce, if desired.
Recipe Type: Authentic
Submitted By: Chef Mark J. OlsonRecipe Author: Executive Chef Mark J. Olson, C.E.C.
Chef's Background:
Culinary School Attended: Graduate of the Culinary Institute of America in Hyde Park, N.Y.
Culinary Instructor Positions: Blackhawk Technical College, Janesville, Wis.
Awards: Wisconsin Chef of the Year 1995
United States Central Region Chef of the Year Nominee 1996
Chef Positions: American Club’s Immigrant Room and Winery
Interlaken Resort and Country Spa in Lake Geneva
Janesville Country Club and Country Club of Beloit
Harrahs Resort and Casino in Lake Tahoe, Nev.
Grenadiers Restaurant in Milwaukee
The Abbey Resort and Fontana Spa in Lake Geneva, Wis.
Recipe Source: http://www.we-energies.com/home/2011energypark_cookbook.pdf
Chef Biography Source: http://www.triblocal.com/geneva/community/stories/2009/09/wisconsin-college- trio-opens-ecc-visiting-chef-series/index.html
http://www.zoominfo.com/p/Mark-Olson/5093390