Stromboli Bites

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
1 ¼ ounces (¼ cup plus 2 ½ tablespoons) finely shredded low-fat mozzarella cheese (no more than 2.5 g of fat per ounce; I used Lucerne, found at Safeway chains)
12 slices turkey pepperoni
2 tablespoons low-fat marinara sauce (lower-sodium if possible), reheated if necessary

This recipe is a much less fattening version of this Italian favorite.

Preheat the oven to 400°.
Place the tortilla on a cutting board or flat surface. Sprinkle the cheese evenly over the tortilla. Place the pepperoni evenly over the cheese.
Tuck in the opposite sides of the tortilla, as you would with a burrito, and then roll it as tightly as possible, creating a log. Wrap the log in foil. Place it directly on an oven rack and bake it until the cheese is completely melted, 12 to 15 minutes. Slice the stromboli into 6 slices, crosswise, and transfer the slices to a plate facing upward, so they look like pinwheels. Serve immediately, with marinara sauce for dipping.