Tortilla Pizza Rolls (Printable Version)

Golden-baked tortilla spirals stuffed with melted mozzarella, pepperoni, and zesty sauce for a crunchy, cheesy appetizer 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

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly coat with cooking spray.
02 - Lay one tortilla flat on clean surface. Spread 1/4 cup pizza sauce evenly over tortilla, leaving small border around 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 pinch of garlic powder, Italian seasoning, and red pepper flakes over toppings.
05 - Carefully roll tortilla tightly from one end to form pinwheel shape, ensuring filling stays inside.
06 - Repeat steps 2-5 with remaining three tortillas.
07 - Place rolled tortillas seam-side down on prepared baking sheet. Lightly brush tops with olive oil or cooking spray for golden finish.
08 - Bake in preheated oven for 15-20 minutes until tortilla pizza rolls are golden brown and cheese is melted and bubbly.
09 - Remove from oven and let cool for few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • Everything you crave about pizza wrapped into a handheld bite that stays together without the drippy disaster.
  • You can prep a whole tray in the time it takes to argue about delivery toppings.
  • They freeze beautifully, so you always have a snack ready when hunger strikes unexpectedly.
02 -
  • If you overfill the tortillas, they will split when you roll them, so resist the urge to pile on too much cheese or sauce.
  • Placing them seam-side down on the baking sheet keeps them from unraveling, and I learned this the hard way after one batch came undone halfway through baking.
03 -
  • Use a serrated knife to slice the rolls cleanly without squishing the filling, and wipe the blade between cuts for neat rounds.
  • Brush the tops with melted butter mixed with garlic powder right after baking for an extra layer of flavor that tastes like garlic bread.
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