Low Carb Pizza Enchiladas

http://www.djfoodie.com/Pizza-Enchiladas
Photo by Aubrey F.
Adapted from djfoodie.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from djfoodie.com

Ingredients

  • 1/2

    lb (227g) raw italian sausage (sweet or spicy)

  • 1/2

    lb (227g) pepperoni slices, divided

  • 2

    cups (500g) low carb pasta sauce, divided

  • 1/2

    lb (227g) ham, cubed

  • 1/2

    cup (56.8g) real bacon bits

  • 1/2

    tsp (1g) crushed red chili flakes

  • 3/4

    lb. (340.5g) whole milk, low moisture mozzarella, grated and divided

  • 2

    cups (200g) parmesan cheese, grated and divided

  • 12 each

    (282g) all-purpose crepes (recipe)

  • salt and fresh cracked pepper, to taste

Directions

Pre-heat oven to 400 F. If your Italian sausage is in casings, remove it. In a sauté pan over medium-high heat, sauté it, breaking it up with a wooden spoon, as if it were ground beef. When it is cooked, set aside to cool. Chop half of your pepperoni. In a mixing bowl, combine the chopped pepperoni, cooked sausage, ham, bacon bits, 1/2 cup of tomato sauce and half of each of the two cheeses. Mix well. Spread about 1/2 cup of tomato sauce on the bottom of a 9'x13' baking pan. On a counter top, lay out your crepes. Evenly divide your filling mixture between each of the 12 crepes, making a straight line in the center of each crepe. Roll each crepe into a tube and then place it in the baking pan, tightly packed next to the preceding one. Repeat this process until each pizzachillada is in the baking pan. You may need to move things around to make them all fit, but they will fit. Top the pan with the remaining tomato sauce and spread it evenly. Place a layer of pepperoni slices over the top of the crepes. Sprinkle the remaining cheeses over the top of the pan. Bake for about 20 minutes, or until the cheese is golden and crispy! Allow it to settle for about 10 minutes before slicing. Slice and serve! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 829.02 60.31g 58.98g 8.87g 1.62g 0.25g 7g Ricotta Crepes: Ingredients: 1/2 cup (124g) ricotta cheese, whole milk 4 large (200g) whole eggs, beaten 2 tbsp (24g) 'Swerve' or other sugar equivalent (optional) pinch of salt 2 tbsp (28g) unsalted butter Method: Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use. 7 Servings Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 100.29 6g 5.71g 1.14g 0g 0.29g 0.86g

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