Tortilla Pizza Rolls Mozzarella Pepperoni (Printable)

Crispy tortilla spirals filled with mozzarella, pepperoni, and pizza sauce. Golden-baked perfection in under 40 minutes.

# What You 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 mozzarella cheese over 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 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 the assembly process 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 -
  • You can assemble four of these in the time it takes to scroll through takeout menus.
  • The crispy edges and gooey center create the kind of texture contrast that makes you reach for just one more piece.
  • Kids and adults alike treat these like edible treasure, which means less dinner negotiation and more actual eating.
  • You probably already have everything you need sitting in your fridge right now.
02 -
  • If your tortillas are cold from the fridge, they'll crack when you try to roll them, so let them warm up on the counter for ten minutes first.
  • Don't skip the seam-side-down placement on the baking sheet, or the whole thing will unravel in the oven and you'll end up with a cheesy mess instead of neat spirals.
  • Letting the rolls rest for a few minutes after baking isn't optional, the cheese needs that time to firm up or your slices will fall apart when you cut them.
03 -
  • Use a pizza cutter to slice the rolls instead of a knife, it glides through without squishing the filling out the sides.
  • If you want extra crispy edges, pop the sliced pieces under the broiler for one minute after baking, watching closely so they don't burn.
  • A little grated Parmesan sprinkled on top right before serving adds a salty, nutty finish that makes them taste fancier than they are.
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