Ingredients
2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (6 ounces) tomato paste4 teaspoons sugar2 teaspoons dried basil1-1/2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon onion powder1/2 teaspoon garlic powder1 pound bulk spicy pork sausage1 cup chopped fresh mushrooms1 package (3-1/2 ounces) sliced pepperoni3 cups shredded provolone cheese1 cup chopped ripe olives12 flour tortillas (6 inches)1/3 cup shredded Parmesan cheese
Preparation
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain.
Spread 1/3 cup sauce on the bottom of each of two greased 11x7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese.
Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
