Tortilla Pizza Rolls Mozzarella Pepperoni

My neighbor knocked on my door one Saturday afternoon holding a baking sheet of these, still warm from her oven. She called them pizza rolls, but they weren't the frozen kind I grew up microwaving after school. These were crispy, golden spirals that crackled when I bit into them, cheese stretching between my fingers. I asked for the recipe immediately, and she laughed, saying she'd made them up on a whim when her kids refused regular pizza for the third night in a row. That spontaneity stuck with me, and now I make them whenever I need something fast, fun, and just a little rebellious in the best way.

The first time I served these at a potluck, I watched a guy in a Steelers jersey eat seven slices standing up, hovering near the platter like a sentry. His wife elbowed him gently, whispering something I couldn't hear, but he just grinned and grabbed another. I brought an empty pan home that night, and the host texted me two days later asking if I'd make them again for her book club. I did, and now every third Thursday of the month, I'm the pizza roll person. It's a title I wear with pride.

Ingredients

• Large flour tortillas: The foundation of the whole operation, these need to be pliable enough to roll without cracking, so let them sit at room temperature for a few minutes if they've been refrigerated.
• Cooking spray or olive oil: A light brush or mist on top before baking turns the tortilla into a golden, crackling shell that shatters just right when you bite down.
• Pizza sauce: I've used jarred marinara in a pinch, but a good pizza sauce with a little sweetness and tang makes all the difference in balancing the salty toppings.
• Shredded mozzarella cheese: The glue that holds everything together, and the star of that satisfying cheese pull when you tear a slice in half.
• Diced pepperoni: I buy the pre-sliced rounds and chop them smaller so every bite gets a little hit of spice and fat.
• Sliced black olives: Briny and mild, they add little pockets of flavor that contrast nicely with the richness of the cheese.
• Diced bell peppers: I like red or yellow for a touch of sweetness, and they soften just enough in the oven to lose their raw crunch.
• Garlic powder: A subtle background note that makes the whole thing taste more intentional than it actually is.
• Italian seasoning: Oregano, basil, thyme, all the usual suspects that make your kitchen smell like a pizzeria.
• Red pepper flakes: Optional, but I always add them because I like the tiny sparks of heat hiding among the cheese.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This step feels small, but it prevents the cheese from welding itself to the pan, which I learned the hard way during my first attempt.

Spread the Sauce:

Lay a tortilla flat and spread a quarter cup of pizza sauce evenly across it, leaving about half an inch around the edges bare. That border keeps the sauce from oozing out when you roll.

Layer the Cheese and Toppings:

Sprinkle half a cup of mozzarella over the sauce, then scatter pepperoni, bell peppers, and olives on top. Don't overload it or the roll won't close properly.

Season:

Dust the whole thing with garlic powder, Italian seasoning, and red pepper flakes if you're using them. These tiny additions make it taste less like assembled ingredients and more like an actual dish.

Roll Tightly:

Start from one edge and roll the tortilla into a tight spiral, tucking the filling in as you go. It takes a gentle touch, firm enough to keep everything compact but not so tight that the tortilla tears.

Repeat:

Do the same with the remaining three tortillas. By the third one, you'll have the rhythm down.

Brush with Oil:

Place each roll seam-side down on the baking sheet and brush the tops lightly with olive oil or hit them with cooking spray. This is what gives you that crispy, golden finish.

Bake:

Slide the sheet into the oven and bake for 15 to 20 minutes, until the tortillas are golden and the cheese is bubbling out the sides. Your kitchen will smell like a carnival.

Cool and Slice:

Let the rolls sit for a few minutes so the cheese sets just enough to hold its shape, then slice each one into bite-sized rounds. A serrated knife works best.

Serve:

Arrange the slices on a platter with a small bowl of extra pizza sauce for dipping. They're best eaten warm, when the cheese is still soft and stretchy.

Save

One evening, my daughter's friend came over for dinner and mentioned she didn't like pizza. I handed her one of these anyway, still warm, and watched her take a cautious bite. She looked up at me, confused, and said it didn't taste like pizza at all, it tasted better. I'm not sure that's scientifically accurate, but it's the kind of compliment that sticks with you. She ate four more slices, and her mom texted me later asking what I'd done to convert her picky eater. I sent her this recipe and told her the secret was not calling it pizza.

How to Make Them Ahead

I've assembled these rolls in the morning, wrapped them tightly in plastic wrap, and stashed them in the fridge until dinnertime. They bake up just as well, though I add a couple extra minutes to account for the chill. You can also freeze them unbaked, laying them flat on a tray first so they don't stick together, then transferring them to a freezer bag once solid. Bake them straight from frozen at the same temperature, just tack on five or six more minutes and keep an eye on the color. It's the kind of prep work that makes weeknight cooking feel less like a sprint and more like a gentle jog.

Swapping the Fillings

The beauty of this recipe is that it's more of a method than a rule. I've made them with cooked sausage and caramelized onions when I had leftovers to use up, and once with spinach, feta, and sun-dried tomatoes when I was pretending to eat healthier. My husband likes them with jalapeños and pepper jack cheese, which turns them into something with a little more bite. As long as you don't overload the tortilla and you keep the moisture level in check, you can throw in just about anything that sounds good to you.

Serving and Storing Leftovers

These are at their absolute best right out of the oven, but leftovers reheat surprisingly well in a toaster oven or a regular oven set to 350°F for about eight minutes. The microwave works in a pinch, but you lose that crispy edge, and that's half the charm. I store any extras in an airtight container in the fridge for up to three days, though they rarely last that long. If you're serving them at a party, keep a batch warming in a low oven and replenish the platter as needed, people will hover.

• Pair them with a simple green salad to balance out the richness.
• Set out a few dipping sauces like ranch, garlic aioli, or marinara for variety.
• If you're feeding a crowd, double the recipe and use two baking sheets, they go faster than you think.

Save

Every time I pull these out of the oven, I'm reminded that the best recipes aren't always the ones that take all day or require a dozen steps. Sometimes it's the quick, scrappy dishes that end up meaning the most, the ones you make on a whim and then keep making because they just work.

Recipe FAQs

→ How do I prevent the filling from falling out during rolling?

Leave a small border around the tortilla edges when spreading sauce. Roll tightly from one end to the other, and place rolls seam-side down on the baking sheet. The cheese melting during baking helps seal everything together.

→ Can I make these ahead of time?

Yes, assemble the rolls and freeze them unbaked. When ready to enjoy, bake directly from frozen, adding 3-5 extra minutes to the cooking time. They'll taste just as fresh.

→ What other toppings work well in these rolls?

Cooked sausage, mushrooms, spinach, diced onions, or cooked bacon all make excellent additions. Just ensure any vegetables are diced small and precooked to avoid excess moisture.

→ How do I get the crispiest tortilla exterior?

Lightly brush the tops with olive oil or cooking spray before baking. This promotes even browning and creates that satisfying golden crunch. Avoid overfilling, which can make the tortilla soggy.

→ Can I use corn tortillas instead of flour?

While possible, corn tortillas are more prone to cracking when rolled. If using corn, warm them slightly first to increase pliability. Flour tortillas yield the best results for rolling.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 5-8 minutes until heated through and crispy again. Microwaving works but may make the tortilla slightly soft instead of crunchy.