Tortilla Pizza Rolls Mozzarella Pepperoni (Printer-friendly)

Crispy tortilla spirals stuffed with molten mozzarella, pepperoni, and zesty sauce bake to golden perfection for the ultimate handheld snack.

# 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 steps 2-5 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 several 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 rolled up and ready in under forty minutes with almost no cleanup.
  • The edges get crispy and golden while the inside stays gooey and warm, giving you the perfect bite every time.
  • You can sneak in vegetables without anyone complaining because they're too busy pulling apart the cheesy spirals.
02 -
  • If your tortillas are cold from the fridge, let them sit at room temperature for a few minutes before rolling or they'll crack down the middle.
  • Don't skip brushing the tops with oil, because that's the only way to get the crispy, golden finish that makes these feel special instead of just okay.
  • Let them cool for at least three minutes before slicing, or the cheese will still be molten and everything will fall apart when you cut into it.
03 -
  • Use a pizza cutter instead of a knife to slice the rolls, it glides through without squishing the fillings or tearing the tortilla.
  • If you want extra crispy edges, place the rolls directly on the oven rack for the last three minutes of baking, just watch them closely so they don't burn.
  • Taste your pizza sauce before you start, because if it's bland, a pinch of salt and a drizzle of olive oil will wake it up before you spread it.
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