Pepperoni Pizza Wraps

Fatty and gooey--just like any good pizza;) When my husband and I stay in on Saturday nights (curled up on the sofa with pillows, blankets, Blockbusters, Ben&Jerry's, and candy!) he makes a batch of these to scarf down too:) Fortunately, we redeem ourselves by jogging together 3 times a week; I think myself "model-thin" by means of yoga and Tae-Bo. Chris shapes up by kick-boxing and lifting. Then we ruin it all by eating--but what a way to go!!!

• Ready In: 19 mins
• Serves: 4

Ingredients

• 4  teaspoons olive oil
• 1  teaspoon garlic powder
• 4  burrito-size flour tortillas (8")
• 3⁄4-1  cup  prepared pizza sauce, depending on how saucy you like your pizza (Ragu is good)
• 1⁄2-1  cup  shredded mozzarella cheese or 1⁄2-1  cup provolone cheese, depending on how cheesy you like your pizza
• 24  thin  pepperoni slices (Hormel is good) or 1  sliced  pepperoni stick, if you like it more toothsome
• 1⁄2 cup  sliced black olives (optional)

Directions

1. Combine the oil with the garlic powder; set aside.
2. Arrange the tortillas on a work surface; spread each with 3 Tbsp.
3. of the pizza sauce to within 1" of the edge.
4. Sprinkle the sauce with 1/4 cup cheese, 6 slices of pepperoni, and 1 Tbsp.
5. olives, if using.
6. Roll tortillas up jelly-roll style.
7. Heat a large skillet over medium heat; brush the wraps with the reserved oil mixture.
8. Place wraps seam-side down in the skillet, in batches if necessary; cook, turning once, until heated through, about 4 minutes per side.
9. Let stand for 5 minutes before cutting in half.