Tortilla Pizza Rolls (Print Version)

Crispy tortilla spirals filled with melted mozzarella, zesty sauce, and pepperoni for a crunchy, cheesy bite.

# What You 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 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 stays contained.
06 - Repeat steps 2 through 5 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 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 in less than twenty minutes, so you can pull together a crowd-pleaser without missing the kickoff.
  • Every slice offers that perfect cheese pull that makes people pause mid-conversation and smile.
  • You can tuck any leftover toppings from your fridge inside and call it dinner.
  • Kids and adults fight over the last piece, which means you did something right.
02 -
  • If your tortillas are cold from the fridge, let them sit at room temperature for ten minutes or they'll crack when you roll them.
  • Don't skip the seam-side-down placement; it keeps everything locked in place and prevents a cheesy mess.
  • Overbaking dries them out, so pull them the moment the edges turn golden and the cheese bubbles.
  • Freezing unbaked rolls works beautifully; just add five extra minutes to the baking time and skip the thaw.
03 -
  • Use a pizza cutter to slice the rolls instead of a knife; it glides through without squishing the filling.
  • If the tortillas start to unroll in the oven, secure them with toothpicks before baking and remove them before serving.
  • Brush the tops with garlic butter instead of plain oil for an extra layer of flavor that makes people ask what your secret is.
  • Let the rolls rest a full five minutes before slicing, or the cheese will run everywhere and you'll lose that perfect pinwheel look.
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