Tortilla Pizza Rolls (Printable)

Crispy tortilla spirals stuffed with melted cheese, pepperoni, and Italian seasonings bake to golden perfection.

# 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 (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat 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 the 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 filling remains secure inside.
06 - Repeat the sauce, topping, seasoning, and rolling process for the remaining three tortillas.
07 - Place 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 tortilla rolls are golden brown and cheese is melted and bubbly.
09 - Remove from oven and allow to cool for a few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • The tortilla crisps up like a thin-crust pizza but holds everything together in one tidy, hand-held roll.
  • You can sneak in vegetables without anyone noticing because the cheese and pepperoni steal the spotlight.
  • It takes less time than ordering delivery and uses ingredients you probably already have.
  • Leftovers reheat beautifully in the oven, staying crispy instead of soggy.
02 -
  • If you add too much sauce, the tortilla will get soggy and tear when you try to roll it, so measure it out instead of eyeballing.
  • Seam-side down placement is crucial because it keeps everything sealed while the heat does its work.
  • Letting them cool for even three minutes makes slicing so much cleaner and prevents all the cheese from sliding out.
03 -
  • Use low-moisture mozzarella instead of fresh because it melts without releasing too much water that would make the tortilla soggy.
  • If your tortillas are cold from the fridge, let them sit at room temperature for a few minutes so they're easier to roll without cracking.
  • Brushing the tops with oil isn't just for looks, it actually helps the seasoning stick and creates that restaurant-style golden crust.
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