Tortilla Pizza Rolls (Print-Friendly)

Crispy spiraled tortillas stuffed with melted mozzarella, zesty sauce, and pepperoni for a satisfying crunch.

# 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

# Cooking 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 the filling stays inside.
06 - Repeat the assembly process for 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 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.

# Expert Tips:

01 -
  • They bake faster than ordering delivery and taste just as indulgent.
  • Every bite gives you that perfect cheese pull without the mess of traditional pizza.
  • You can prep a whole tray in the time it takes to argue about toppings.
02 -
  • Rolling them seam-side down keeps everything from unraveling in the oven, I learned that after one spectacular failure.
  • If you skip the oil on top, the tortilla stays pale and soft instead of turning golden and crispy.
  • Let them cool for at least a couple minutes or the molten cheese will burn your mouth, ask me how I know.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squishing the filling out the sides.
  • If your tortillas crack when you roll them, warm them in the microwave for ten seconds to make them pliable.
  • Add a sprinkle of parmesan on top before baking for an extra layer of flavor and crunch.
Go Back