Tortilla Pizza Rolls (Print Version)

Golden-baked tortillas with molten mozzarella, tomato sauce, and pepperoni, offering a satisfying crunch and gooey cheese pull.

# Components:

→ Tortillas & Base

01 - 4 large flour tortillas (10-inch diameter)
02 - Cooking spray or 2 tablespoons olive oil for brushing

→ Sauce & Cheese

03 - 1 cup pizza sauce
04 - 2 cups shredded mozzarella cheese (8 ounces)

→ Toppings

05 - 1 cup diced pepperoni (4 ounces)
06 - 1/2 cup sliced black olives
07 - 1/2 cup diced bell peppers (any color)

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon Italian seasoning
10 - 1/4 teaspoon red pepper flakes (optional)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease lightly with cooking spray.
02 - Place one tortilla flat on a clean surface. Spread 1/4 cup pizza sauce evenly, leaving a 1/2-inch border around edges.
03 - Sprinkle 1/2 cup mozzarella over sauce. Top with 1/4 cup pepperoni, 1 tablespoon bell peppers, and 1 tablespoon olives.
04 - Distribute a pinch of garlic powder, Italian seasoning, and red pepper flakes if using over the toppings.
05 - Roll tortilla tightly from one end to form a pinwheel, pressing gently to seal and keep filling inside.
06 - Repeat assembly process for the remaining three tortillas using remaining ingredients.
07 - Place rolled tortillas seam-side down on prepared baking sheet. Brush tops with olive oil or cooking spray.
08 - Bake for 15-20 minutes until tortillas are golden brown and cheese is melted and bubbly.
09 - Let cool for 5 minutes. Slice each roll into 1-inch pieces for serving.
10 - Serve immediately with extra pizza sauce on the side for dipping.

# Expert Advice:

01 -
  • Crispy edges meet gooey centers in every bite, like pizza met a taquito and fell in love
  • Ready in under 30 minutes with ingredients you probably already have in your fridge
  • Perfect for those nights when you want something fun but do not want to order takeout
02 -
  • Rolling too loosely makes them fall apart in the oven, so use firm pressure as you roll
  • Let them cool for at least 5 minutes or the cheese will run everywhere when you slice them
  • Do not skip brushing the tops with oil or they will look pale instead of golden and appetizing
03 -
  • Room temperature tortillas roll without cracking, so let them sit on the counter for 10 minutes before starting
  • Use a sharp serrated knife and a gentle sawing motion to cut through them without squishing the filling
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