Tortilla Pizza Rolls (Printer version)

Golden-baked tortilla spirals stuffed with melted mozzarella, pepperoni, and pizza sauce deliver satisfying crunch in every bite.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease 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 the sauce spreading, topping, seasoning, and rolling 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 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.

# Expert Advice:

01 -
  • They bake in under 20 minutes, faster than ordering delivery and twice as satisfying.
  • Every bite gives you that irresistible cheese pull without the fuss of rolling out dough.
  • You can prep a dozen rolls on Sunday and freeze them for those nights when dinner feels impossible.
02 -
  • Do not overfill the tortillas or they will split open in the oven, leaving you with a cheesy mess instead of neat spirals.
  • Always place the rolls seam-side down on the baking sheet so they hold their shape as the cheese melts and bubbles.
  • Let them cool for at least five minutes before slicing, or the filling will ooze out and you will lose that perfect pinwheel shape.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squashing them, keeping the spirals intact and picture-perfect.
  • If your tortillas are stiff or crack when you roll them, warm them in the microwave for ten seconds to make them pliable.
  • Brush the tops with garlic butter instead of plain oil for an extra layer of flavor that tastes like cheesy garlic bread.
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