Pizza Grilled Cheese
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
594 kcal
-
Cuisine
American, Italian-American Fussion
Pizza Grilled Cheese
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This amazing pizza grilled cheese has all the melty goodness of a classic grilled cheese sandwich combined with the flavor of pepperoni pizza! It's a quick and easy meal everyone in your family will love.
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Ingredients
- 8 lices of bread
- 1/4 cup softened butter
- 1/4 cup grated parmesan
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 cup marinara
- 2 cups grated Mozzerella Cheese
- 1 cup pepperoni
Instructions
- Preheat a skillet to medium-high heat. In a small bowl, combine the parmesan, garlic, and Italian seasoning.
- On each slice of bread, spread on the softened butter and sprinkle the parmesan mixture on top.
- On the inside of the bread, top with marinara, cheese, and pepperoni.
- Add them to the heated skilled for 5-8 mins on each side, or until cheese is melted.
Nutrition Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
32g
(11%)
Protein
25g
(50%)
Fat
41g
(63%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1528mg
(64%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1074IU
(21%)
Vitamin C
4mg
(4%)
Calcium
481mg
(48%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1528mg | 64% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 481mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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