Save to Pinterest My neighbor showed up at my door one evening with a platter of these golden spirals, still warm from her oven. The cheese was pulling in long strings, and the smell of garlic and pepperoni filled my hallway. She called them her weeknight救命稻草—her lifesaver when her kids demanded pizza but she had no dough. I made them the next afternoon and understood completely.
I brought a tray of these to a potluck once, sliced into neat little rounds and stacked on a plate. They vanished so fast I barely got one for myself. A friend cornered me in the kitchen, demanding the recipe, convinced I had spent hours on them. When I told her it was just tortillas and pizza toppings, she laughed and said I was holding out on her.
Ingredients
- Large flour tortillas: The foundation of the roll, they crisp beautifully in the oven and hold everything together without tearing if you roll gently.
- Cooking spray or olive oil: Brushing the outside creates that golden, crackly finish that makes these look bakery-perfect.
- Pizza sauce: I use whatever jar is in my pantry, spreading it thin so the tortilla does not get soggy before baking.
- Shredded mozzarella cheese: The star of the cheese pull, it melts into every crevice and binds the toppings together.
- Diced pepperoni: I chop it into small pieces so every slice of the roll gets a bit of that salty, spicy kick.
- Sliced black olives: They add a briny contrast that cuts through the richness of the cheese.
- Diced bell peppers: Any color works, and they bring a sweet crunch that balances the heavier ingredients.
- Garlic powder: A quick sprinkle wakes up the sauce and makes the whole kitchen smell like a pizzeria.
- Italian seasoning: This blend of oregano, basil, and thyme ties everything together with that familiar pizza flavor.
- Red pepper flakes: Optional, but I always add a pinch for a gentle warmth that lingers after each bite.
Instructions
- Preheat and Prepare:
- Set your oven to 400 degrees and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup a breeze.
- Spread the Sauce:
- Lay a tortilla flat and spread a quarter cup of pizza sauce over it, leaving a half-inch border so the filling does not squirt out when you roll. Use the back of a spoon to get it even.
- Layer the Cheese and Toppings:
- Scatter half a cup of mozzarella over the sauce, then add the pepperoni, bell peppers, and olives in an even layer. Press them down gently so they stick to the cheese.
- Season Generously:
- Dust the top with garlic powder, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Do not skip this step, it makes the flavors sing.
- Roll It Tight:
- Starting from one edge, roll the tortilla into a tight log, keeping the filling tucked inside. If a little cheese escapes, just tuck it back in.
- Repeat for Remaining Tortillas:
- Assemble the other three tortillas the same way, working quickly so the sauce does not soak through.
- Brush with Oil:
- Place the rolls seam-side down on the baking sheet and brush the tops with olive oil or spray them lightly. This is what gives them that beautiful golden color.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 15 to 20 minutes, watching for the edges to turn crisp and the cheese to bubble. The smell will tell you when they are ready.
- Cool and Slice:
- Let the rolls rest for a few minutes, then use a sharp knife to cut each one into bite-sized rounds. The cheese will still be molten, so be careful.
- Serve with Extra Sauce:
- Arrange the slices on a platter and set out a bowl of warm pizza sauce for dipping. They taste best when they are still hot from the oven.
Save to Pinterest One Sunday, my son helped me assemble a batch, carefully sprinkling the toppings and rolling each tortilla with serious concentration. When we pulled them from the oven, he insisted on arranging the slices in a spiral pattern on the plate. We sat at the counter and ate them warm, dipping each piece into sauce and laughing at the cheese strings that stretched between our hands. It was not fancy, but it felt like the best meal we had made together in weeks.
Making Them Ahead
I have learned to double the batch and freeze half, laying the unbaked rolls on a tray until they are solid, then wrapping each one tightly in foil. When dinner sneaks up on me, I pull a few from the freezer and bake them straight from frozen, adding just a few extra minutes to the timer. They come out just as crispy and cheesy as the fresh ones, and no one ever knows they were a backup plan.
Switching Up the Toppings
The base formula stays the same, but I have swapped in cooked sausage, sauteed mushrooms, and handfuls of spinach depending on what is in the fridge. My husband likes them with jalapenos and a mix of cheddar and mozzarella, while my kids prefer them simple with just pepperoni and extra cheese. The tortilla does not judge, it holds whatever you give it and turns it into something golden and delicious.
Serving Suggestions
These rolls shine at parties, sliced into neat rounds and fanned out on a platter with a bowl of marinara in the center. I have also packed them into lunchboxes, wrapped in foil and tucked next to carrot sticks and fruit. They are just as good at room temperature, though I will always prefer them warm from the oven when the cheese is still stretchy and the edges are at their crispiest.
- Serve alongside a simple green salad dressed with vinaigrette to balance the richness.
- Pair them with a cold beer or sparkling water with lemon for a casual weeknight dinner.
- Set out a few dipping sauces like ranch, garlic butter, or spicy marinara so everyone can customize their bites.
Save to Pinterest These tortilla pizza rolls have earned a permanent spot in my weeknight rotation, ready to rescue me when time is short and everyone is hungry. They are proof that the best recipes do not need to be complicated, just honest and satisfying.
Recipe FAQs
- → How do I prevent the tortilla rolls from getting soggy?
Brush the tortillas lightly with olive oil before baking to promote crispiness. Avoid overloading with sauce, and ensure the rolls are placed seam-side down on the baking sheet. Baking at 400°F helps evaporate excess moisture while creating golden, crunchy exteriors.
- → Can I make these tortilla rolls ahead of time?
Yes, assemble the rolled tortillas and freeze them unbaked. When ready to serve, bake directly from frozen at 400°F, adding 3-5 extra minutes to the cooking time. The filling stays contained, and the tortillas maintain their texture beautifully.
- → What other toppings work well in these spiral rolls?
Cooked Italian sausage, mushrooms, spinach, diced ham, or fresh basil make excellent additions. Try swapping mozzarella for cheddar, pepper jack, or a Italian cheese blend. Just keep the filling quantity moderate to ensure clean rolling without tearing the tortillas.
- → How should I serve these tortilla pizza rolls?
Slice each baked roll into 1-inch pinwheels and arrange on a platter with warm pizza sauce for dipping. They're perfect for appetizers, party snacks, or casual meals. The rolls reheat well in a 350°F oven for 5-8 minutes if needed.
- → Can I use corn tortillas instead of flour?
Corn tortillas tend to crack when rolled tightly and may not hold the filling as effectively. Large flour tortillas provide the flexibility needed for secure rolling and create the desired crispy-yet-chewy texture. If avoiding gluten, look for gluten-free flour tortillas specifically designed for wrapping.