Ingredients

8 8-inch flour tortillas
2 cups Prego traditional spaghetti sauce
8 ounces shredded Monterey Jack or Cheddar cheese (about 2 cups)
1 3 1/2-oz. pkg. pepperoni
1 can (21/4 oz.) sliced pitted ripe olives
1 small green pepper, chopped (about 1/2 cup)

Directions

Place two tortillas on greased baking sheet. Spread 1/4 cup spaghetti sauce over each tortilla to within 1/2-inch of edge. Top each with 1/4 cup cheese and 8 to 10 pepperoni slices. Repeat layers twice.

Top each each with remaining tortilla. Spread 1/4 cup spaghetti sauce over each tortilla to within 1/2-inch of edge. Top each with 1/4 cup cheese, half the olives and half the green pepper.

Bake at 350 degrees F. for 15 minutes or until hot. Cut each stack into 4 wedges. Serves 4.

Each serving contains 690 calories, 57 g carbohydrate, 41 g fat, 70 mg cholesterol, 1,529 mg sodium. — $5,000 winner in Prego/Women's Day "Kids Can Cook" contest.