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Yield:  12 portions


72 ea. (36 oz.) - Rosina® Sausage Meatballs (40492), thawed           
24 ea. - Flour Tortilla, 12 inch                           
36 oz. - Pesto, prepared                           
18 oz. - Mozzarella Cheese shredded                       
18 oz. - Provolone Cheese shredded                       
30 oz. - Fresh Tomato, diced                           


  1. Slice 6 Rosina® Sausage Meatballs into 3 pieces each.
  2. Lay out 2 flour tortillas and spread one tortilla with ½ oz. of pesto.
  3. Spread 1 ½ oz. mozzarella cheese over the second tortilla.
  4. Evenly distribute the sliced sausage pieces over the cheese.
  5. Sprinkle 1 ½ oz. diced tomatoes over and around the sausage.
  6. Spread 1 ½ oz. provolone cheese over the tomato and sausage and top, with the second tortilla, pesto side down, press together.
  7. Carefully move the Romadilla to a hot griddle or large heated sauté pan.
  8. Grill over medium high heat until the tortilla is golden brown and the cheese starts to melt, about 2-3 minutes.
  9. Carefully turn and repeat the procedure on the second side, remove to cutting board and cut into wedges.
  10. Spread a serving plate with 1 oz. of pesto.
  11. Place the cut Romadilla on the serving plate.
  12. Drizzle with an additional 1 oz. of pesto.
  13. Garnish with 1 oz. of diced tomatoes.