Try this Pizza Hummus Taquitos recipe, or contribute your own.
- Carbohydrate 154.824128124346 g
- Cholesterol 0 mg
- Fat 23.2692406249837 g
- Fiber 9.46784345985171 g
- Protein 25.0468499998505 g
- Saturated Fat 5.66209374999654 g
- Serving Size 1 1 Serving (304g)
- Sodium 1912.01187499661 mg
- Sugar 145.356284664494 g
- Trans Fat 1.16385406249505 g
- Calories 939 calories
Step-by-step
- Preheat oven to 425 degrees F. Lightly spray a baking sheet with non stick spray and set aside.
- Open the Sabra hummus and add in the tomato paste, garlic powder, dried basil, oregano, and parsley. Stir until combined.
- Microwave the tortillas for about 30 seconds so they are pliable and roll easy. Spread about a tablespoon of hummus in the middle of the tortilla, forming a line. Top with a little mozzarella cheese and some mini pepperoni. Roll up the tortilla tightly, enclosing the filling. Place seam side down on the baking sheet. Repeat with the remaining ingredients.
- Once they are all on the baking sheet, spray the tops and sides of the tortillas with cooking spray and bake for 12 to 14 minutes or until golden brown. Let cool slightly before serving. Enjoy!
Failing to warm flour tortillas before rolling is the primary reason fillings leak out during baking. Cold flour tortillas lack the elasticity required to bend around a dense center without fracturing. Microwaving the stack for thirty seconds introduces the necessary steam to relax the gluten network, allowing each wrapper to bend smoothly around the filling. Combining thick tomato paste directly into the hummus controls moisture levels, preventing the interior from becoming watery when exposed to high heat. Spreading exactly one tablespoon of this mixture down the center leaves a clean perimeter for sealing. Arranging the rolled cylinders seam side down on a parchment-lined baking sheet prevents unravelling as the mozzarella melts. Baking at 425 degrees Fahrenheit for twelve to fourteen minutes renders the exterior crisp while melting the internal cheese fully. Monitoring the edges for a deep golden brown visual cue ensures proper crunch without burning the pepperoni. Batch assembly requires airtight refrigeration for up to forty-eight hours before baking, though freezing unbaked taquitos directly on trays works well for longer storage. Reheating frozen portions requires a 375 degree oven for eighteen minutes to restore crispness.
