Italian Sheet Pan Nachos

If there is one meal I will never refuse, it’s nachos. And while standard nachos are amazing, I decided to switch up the flavor profile and instead top my chips with some Italian yumminess. The sweet Italian sausage and crispy pepperoni pair perfectly with the salty cheese and chips. The romaine on top adds a burst of lemony freshness. Serve this as an appetizer at your next party (I recommend pairing this with pinot noir) or serve it as a meal with a side of fresh fruit or roasted veggies.

1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage and cook until no longer pink, stirring often. Transfer to a bowl.

3. Add the remaining tablespoon of olive oil to the pan and add the diced pepperoni. Cook until the pepperoni starts to crisp up and become golden brown. Transfer to the same bowl as the cooked sausage.

4. Place the tortilla chips in an even layer on a large baking sheet. Top with the cooked sausage and pepperoni as well as the mozzarella and sundried tomatoes. Bake for 8 minutes, or until the cheese is melted.

5. While the nachos bake, combine the olive oil, lemon juice, Italian seasoning, crushed red pepper and salt in a mixing bowl. Add chopped romaine and toss gently to combine.

6. Once out of the oven, top the nachos with the romaine salad. Garnish with shaved Parmesan and serve.

Italian Sheet Pan Nachos
Serves 4 (meal) or 8 (appetizer)

All you need:
2 tablespoons olive oil, divided
1 pound sweet Italian sausage
1 cup diced pepperoni
8 cups tortilla chips
2 cups shredded whole milk mozzarella
2 tablespoons sundried tomatoes packed in oil, drained

Salad topping
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon Italian seasoning
Pinch crushed red pepper flakes
Pinch salt
1 large romaine heart, cored and chopped fine

Shaved Parmesan cheese, for garnish

All you do:
1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage and cook until no longer pink, stirring often. Transfer to a bowl.
3. Add the remaining tablespoon of olive oil to the pan and add the diced pepperoni. Cook until the pepperoni starts to crisp up and become golden brown. Transfer to the same bowl as the cooked sausage.
4. Place the tortilla chips in an even layer on a large baking sheet. Top with the cooked sausage and pepperoni as well as the mozzarella and sundried tomatoes. Bake for 8 minutes, or until the cheese is melted.
5. While the nachos bake, combine the olive oil, lemon juice, Italian seasoning, crushed red pepper and salt in a mixing bowl. Add chopped romaine and toss gently to combine.
6. Once out of the oven, top the nachos with the romaine salad. Garnish with shaved Parmesan and serve.

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