Tortilla Pizza Rolls Mozzarella Pepperoni (Printable Version)

Crispy tortilla spirals filled with melted mozzarella, zesty sauce, and pepperoni for a satisfying crunch and cheesy goodness.

# What You'll Need:

→ Tortillas & Base

01 - 4 large flour tortillas
02 - Cooking spray or olive oil for brushing

→ Sauce & Cheese

03 - 1 cup pizza sauce
04 - 2 cups shredded mozzarella cheese

→ Toppings

05 - 1 cup diced pepperoni
06 - 1/2 cup sliced black olives
07 - 1/2 cup diced bell peppers

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon Italian seasoning
10 - 1/4 teaspoon red pepper flakes, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Lay one tortilla flat on a clean surface. Spread 1/4 cup pizza sauce evenly over the tortilla, leaving a small border around the edges.
03 - Sprinkle 1/2 cup shredded mozzarella cheese over the sauce. Top with 1/4 cup diced pepperoni, 1 tablespoon diced bell peppers, and 1 tablespoon black olives.
04 - Sprinkle a pinch of garlic powder, Italian seasoning, and red pepper flakes if desired over the toppings.
05 - Carefully roll the tortilla tightly from one end to the other to form a pinwheel shape, ensuring the filling stays inside.
06 - Repeat assembly steps for the remaining three tortillas.
07 - Place the rolled tortillas seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or cooking spray for a golden finish.
08 - Bake in the preheated oven for 15 to 20 minutes, until the tortilla pizza rolls are golden brown and the cheese is melted and bubbly.
09 - Remove from the oven and let cool for a few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • Everything you love about pizza, but faster and easier to eat with your hands.
  • The edges get wonderfully crispy while the inside stays gooey and warm.
  • You can sneak in extra veggies without anyone complaining.
  • They reheat beautifully, which means leftovers actually get eaten.
02 -
  • If your sauce is too thin, the tortilla will get soggy before it crisps up, so choose a thicker pizza sauce or simmer it down first.
  • Rolling them seam-side down is crucial because gravity keeps them sealed while they bake.
  • Letting them cool for a few minutes before slicing prevents the filling from oozing everywhere and burning your fingers.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squishing the filling out the sides.
  • If the tortillas crack when you roll them, warm them slightly in the microwave for a few seconds to make them more pliable.
  • Don't skip the light oil or spray on top, it's the difference between pale and beautifully golden.
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