Tortilla Pizza Rolls Mozzarella Pepperoni

My youngest grabbed one straight from the tray and yelped—molten cheese doesn't wait for anyone. We laughed through the burn, fanning our mouths while the pepperoni oil dripped onto paper towels. That night, tortilla pizza rolls became our Friday shortcut, a recipe born from an empty pantry and a craving too loud to ignore. I haven't opened a frozen pizza box since.

I made these for a Super Bowl party once, slicing them into coins and watching them vanish before halftime. A friend asked if I'd catered, and I just smiled, knowing I'd spent less than twenty minutes rolling tortillas on my counter. The next week, she texted me a photo of her own batch, pride and marinara smudged across the screen. That's when I realized this recipe didn't need fancy ingredients, just a willingness to play with your food.

Ingredients

• Large flour tortillas: The canvas for everything, softer tortillas roll without cracking, and I learned the hard way that stale ones split at the seams.
• Cooking spray or olive oil: A light brush before baking turns the surface golden and crisp, skipping this leaves them pale and chewy.
• Pizza sauce: I use whatever jar is open in the fridge, but thicker sauces prevent soggy rolls better than watery marinara.
• Shredded mozzarella cheese: The glue that holds it all together, low-moisture mozzarella melts cleaner and doesn't make the tortilla weep.
• Diced pepperoni: I chop it myself because pre-diced pieces are smaller and distribute more evenly, giving every slice a meaty bite.
• Sliced black olives: Briny pops of salt that cut through the cheese, I drain them well so they don't add extra moisture.
• Diced bell peppers: Any color works, but red and yellow taste sweeter and look cheerful against the red sauce.
• Garlic powder: A whisper of it over the cheese makes the whole thing smell like a pizzeria, fresh garlic burns too quickly in the oven.
• Italian seasoning: Oregano, basil, thyme in one jar, I keep this on hand because it fixes almost anything savory.
• Red pepper flakes: Optional heat that my husband shakes on generously while I skip it entirely, we coexist peacefully.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment, this prevents sticking and makes cleanup a one-step wipedown. If you skip the parchment, brush the pan with oil instead.

Spread the sauce:

Lay a tortilla flat and spoon a quarter cup of pizza sauce across it, leaving a half-inch border so it doesn't squirt out when you roll. I use the back of the spoon to smooth it thin.

Layer the cheese and toppings:

Scatter half a cup of mozzarella over the sauce, then sprinkle pepperoni, peppers, and olives evenly across the surface. Don't pile it in the center or the roll will bulge unevenly.

Season generously:

Dust garlic powder, Italian seasoning, and red pepper flakes over the toppings, the spices cling to the cheese and bloom in the oven heat. This step is small but it's the difference between good and great.

Roll it tight:

Start at one edge and roll the tortilla snugly like a sleeping bag, pressing gently to seal the seam. A loose roll will unravel in the oven and spill its guts onto the pan.

Repeat and arrange:

Assemble the remaining three tortillas the same way, then place them seam-side down on the baking sheet so gravity holds them closed. Space them an inch apart so they brown evenly.

Brush with oil:

Lightly coat the tops with olive oil or cooking spray, this is what gives them that crackling golden shell. I use a pastry brush but a quick spray works just as well.

Bake until golden:

Slide the sheet into the oven and bake for fifteen to twenty minutes, watching for bubbling cheese and crispy edges. The smell will pull everyone into the kitchen before the timer beeps.

Cool and slice:

Let the rolls rest for a few minutes so the cheese sets slightly, then cut each one into bite-sized rounds with a sharp knife. Serve them warm with extra pizza sauce on the side for dunking.

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One rainy afternoon, my daughter helped me roll these, her small hands pressing the tortillas closed with fierce concentration. She declared herself the cheese boss and rationed mozzarella like it was gold, scolding me when I tried to sneak extra onto mine. We ate them on the couch with a movie, sauce dripping onto our shirts, and I didn't care one bit about the laundry.

Make-Ahead Magic

I assemble a double batch on Sunday nights, wrapping unbaked rolls individually in plastic wrap and stacking them in a freezer bag. When hunger strikes, I pull out however many I need and bake them straight from frozen, adding just five minutes to the cook time. They come out just as crispy and melty as fresh ones, and I get to pretend I planned ahead even when I absolutely did not.

Customizing Your Rolls

This recipe is a template, not a rulebook, and I've filled tortillas with everything from crumbled sausage to leftover rotisserie chicken. My vegetarian neighbor swaps the pepperoni for mushrooms and spinach, adding a handful of feta for tang. Once I ran out of mozzarella and used cheddar instead, and my husband liked it even better, so now I mix the two.

Serving and Storage

These rolls are best eaten warm, when the cheese is still stretchy and the tortilla has that just-baked crackle. Leftovers keep in the fridge for three days, and I reheat them in a 350°F oven for ten minutes to bring back the crispness. Microwaving works in a pinch, but the tortilla goes soft and chewy instead of crunchy.

• Set out a bowl of marinara, ranch, or garlic butter for dipping, people love having options.
• If you're feeding a crowd, slice them ahead and arrange the coins on a platter, they look fancier than they have any right to.
• Pack them in a lunchbox with a small container of sauce, they're just as good at room temperature.

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Now when my kids ask what's for dinner, I sometimes just hold up a tortilla and wiggle my eyebrows, and they cheer like I've announced a holiday. That's the power of a recipe this simple and this satisfying.

Recipe FAQs

→ How do I prevent the tortillas from getting soggy?

Brush the tops lightly with olive oil or cooking spray before baking to help achieve a golden, crispy exterior. Also, avoid overloading with sauce—stick to the recommended 1/4 cup per tortilla to maintain the perfect texture.

→ Can I make these tortilla rolls ahead of time?

Absolutely. Assemble the rolls completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to bake, place them frozen on a baking sheet and add 3–5 extra minutes to the cooking time.

→ What other toppings work well in these rolls?

Try cooked Italian sausage, crumbled bacon, sautéed mushrooms, fresh spinach, diced jalapeños for heat, or sun-dried tomatoes. You can also experiment with different cheeses like provolone, gouda, or a Mexican blend.

→ Can I use corn tortillas instead of flour?

Corn tortillas are more prone to cracking when rolled tightly. If you need a gluten-free option, look for larger, flexible gluten-free flour tortillas or cassava tortillas that can roll without breaking.

→ How do I get the cleanest slices?

Let the rolls cool for about 5 minutes after baking—this allows the cheese to set slightly so it doesn't ooze out when cutting. Use a sharp serrated knife and saw gently through each roll for clean, bite-sized pieces.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 5–8 minutes to restore the crispiness, or pop them in an air fryer at 350°F for 3–4 minutes. Microwaving works but will soften the tortilla—add a 30-second toast afterward to regain crunch.