Tortilla Pizza Rolls (Printable Version)

Crispy tortilla spirals stuffed with melted mozzarella, tomato sauce, and pepperoni for a satisfying handheld snack.

# 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

# Steps to Follow:

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 shredded 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 the filling stays inside.
06 - Repeat steps 2 through 5 with the remaining three tortillas.
07 - 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.
08 - 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.
09 - Remove from the oven and let cool for a few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Additional Tips::

01 -
  • These rolls have that magical combination of crispy exterior and gooey interior that makes it physically impossible to eat just one.
  • The prep takes just 15 minutes but people will think you spent hours making them, which is a cooking win I never get tired of.
02 -
  • If you roll them too loosely, all the cheese will escape during baking and create a mess on your baking sheet instead of staying in your rolls where it belongs.
  • Letting the rolls rest for 5 minutes after baking allows the cheese to set just enough so your slices stay intact rather than collapsing the moment your knife touches them.
03 -
  • If your tortillas are stiff or old, wrap them in damp paper towels and microwave for 10 seconds before filling them, which makes them pliable enough to roll without tearing.
  • Pat your bell peppers and olives dry with a paper towel before adding them to prevent excess moisture from making your tortillas soggy during baking.
Go Back