1. Thaw turkey medallions under refrigeration 2 days prior to preparation. Critical Control Point: Hold at 41°F or below during thawing.
2. Wash and dry basil leaves. Hold under refrigeration. Critical Control Point: Hold at 41°F or below until assembly. 
3. Slice onions and peppers. Hold under refrigeration. Critical Control Point: Hold at 41°F or below until assembly.
4. Preheat convection oven to 375°F.
5. Place onions and peppers on lined sheet pans and bake for 5-7 minutes, until vegetables are al dente. 
6. Remove turkey medallions from refrigeration and place in mixing bowl. Add pizza sauce and gently toss until turkey medallions are evenly coated.
7. Lay whole grain-rich tortilla flat on clean work surface.
8. Evenly distribute sauced turkey medallions over one half of the tortilla, placing in a single layer for even heating.
9. Sprinkle 1 oz of shredded mozzarella cheese, 1/4 cup of  peppers & onions, 4 basil leaves, and 1 tsp of Italian seasoning evenly over sauced turkey. Fold tortilla in half to enclose filling.
10. Lightly spray the outside of each quesadilla with butter-flavored pan spray.
11. Place assembled quesadillas on lined sheet pans in a single layer, leaving space between each for even cooking.
12. Bake in convection oven at 375°F for 6–8 minutes, or until tortilla is lightly browned and cheese is fully melted. If needed, carefully flip quesadillas halfway through cooking to ensure even browning. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
13. Remove quesadillas from oven and transfer to steam table pan or warmer for service. Critical Control Point: Hold hot at 135°F or above until service.
14. Serve: 1 Turkey Pizza Quesadilla with 1 oz marinara cup for dipping. 

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.