Tortilla Pizza Rolls Mozzarella Pepperoni (Printable)

Crispy tortilla spirals stuffed with molten mozzarella, zesty sauce, and pepperoni for a satisfying crunch and gooey cheese pull.

# What You’ll Need:

→ Tortillas & Base

01 - 4 large flour tortillas
02 - 2 tablespoons 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 - 0.5 cup sliced black olives
07 - 0.5 cup diced bell peppers

→ Seasonings

08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon Italian seasoning
10 - 0.25 teaspoon red pepper flakes

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with cooking spray.
02 - Lay one tortilla flat. Spread 0.25 cup pizza sauce evenly across surface, leaving a small border around edges.
03 - Sprinkle 0.5 cup mozzarella cheese over sauce. Top with 0.25 cup pepperoni, 1 tablespoon bell peppers, and 1 tablespoon black olives.
04 - Add a pinch of garlic powder, Italian seasoning, and red pepper flakes over toppings.
05 - Roll tortilla tightly from one end to the other to form a pinwheel, ensuring filling remains secured inside.
06 - Repeat assembly process for remaining three tortillas using same proportions.
07 - Place rolled tortillas seam-side down on prepared baking sheet. Lightly brush tops with olive oil or cooking spray.
08 - Bake for 15 to 20 minutes until golden brown and cheese is melted and bubbly.
09 - Remove from oven and allow to cool for several minutes. Slice each roll into bite-sized pieces.
10 - Arrange on serving platter and serve warm with pizza sauce for dipping.

# Expert Advice:

01 -
  • Everything you crave about pizza, but rolled into crispy spirals that bake faster than delivery arrives.
  • You can prep a dozen in advance, freeze them flat, and pull out dinner without thawing.
  • Kids who won't touch vegetables suddenly eat bell peppers when they're tucked inside cheese and pepperoni.
  • The edges get golden and crunchy while the center stays gooey, giving you two textures in one bite.
02 -
  • If your tortilla cracks when you roll it, microwave it for ten seconds to soften it, I learned this after wasting three tortillas in a row.
  • Seam-side down is non-negotiable, place them any other way and they'll unroll like party streamers halfway through baking.
  • Don't overload the filling, less is more here, too much sauce or cheese will leak out and burn on the pan.
  • Let them cool for at least three minutes before slicing or the cheese will ooze out and leave you with hollow shells.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squishing the filling out the sides.
  • If you want extra crispy edges, bake them on a wire rack set over the baking sheet so air circulates underneath.
  • Sprinkle a little parmesan on top during the last five minutes of baking for a salty, nutty crust.
  • For a spicier kick, mix hot sauce into the pizza sauce before spreading it on the tortillas.
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