Tortilla Pizza Rolls (Print Version)

Crispy rolled tortillas filled with melted mozzarella, pepperoni, and zesty sauce. Perfect for parties or lunch.

# 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

# How To:

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. Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
03 - Top with 1/4 cup diced pepperoni, 1 tablespoon diced bell peppers, and 1 tablespoon black olives. Sprinkle a pinch of garlic powder, Italian seasoning, and red pepper flakes over the toppings.
04 - Carefully roll the tortilla tightly from one end to the other to form a pinwheel shape, ensuring the filling stays inside. Repeat with remaining tortillas.
05 - 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.
06 - 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.
07 - Remove from the oven and let cool for a few minutes. Slice each roll into bite-sized pieces.
08 - Serve warm with extra pizza sauce for dipping.

# Expert Tips:

01 -
  • Everything you crave about pizza, but faster and easier to eat with your hands.
  • Perfect for using up random toppings in the fridge without committing to a full pizza night.
  • Kids can actually help roll these without the mess of dough or sauce everywhere.
  • They freeze beautifully, so you can bake a few whenever the craving hits.
02 -
  • If your tortillas are cold from the fridge, microwave them for ten seconds so they roll without cracking.
  • Don't overfill or the roll won't close, I've had them explode in the oven and it's a cheesy disaster.
  • Seam-side down is non-negotiable, that's what keeps everything sealed and tidy.
03 -
  • Use a pizza cutter to slice them cleanly without squishing all the filling out.
  • If the tortillas start to brown too fast, tent them loosely with foil for the last few minutes.
  • Try pepper jack or sharp cheddar instead of mozzarella for a bolder flavor.
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