Tortilla Pizza Rolls

My son burst through the door one afternoon demanding pizza rolls, but we were out of freezer snacks and low on groceries. I stared at the tortillas on the counter, the jar of sauce in the fridge, and thought—why not just make them from scratch? What started as a pantry rescue turned into our new favorite snack, and now I keep tortillas stocked just for these.

I made these for a game night once, and my friend who swears she hates leftovers ate four slices standing at the counter. She kept saying they tasted better than delivery, which I know was generous, but the compliment stuck. Now every time someone asks what to bring to a potluck, I tell them about these rolls.

Ingredients

• Large flour tortillas: Use the burrito-size ones so you have plenty of room to load up the fillings without tearing when you roll.
• Cooking spray or olive oil: A light brush of oil on top before baking gives you that restaurant-style golden crust.
• Pizza sauce: I use whatever jar I have open, but thicker sauces work better since they do not soak through the tortilla.
• Shredded mozzarella cheese: Pre-shredded saves time, but block mozzarella you shred yourself melts smoother and pulls beautifully.
• Diced pepperoni: Mini pepperoni cups work too, or you can chop regular slices into quarters so they distribute evenly.
• Sliced black olives: Drain them well or the extra liquid will make your rolls soggy in the oven.
• Diced bell peppers: Any color works, but I love the sweetness red and yellow peppers add when they roast.
• Garlic powder: Just a pinch wakes up all the flavors without overpowering the cheese.
• Italian seasoning: This little shake brings in that pizzeria vibe, especially if your sauce is on the plain side.
• Red pepper flakes: Optional but worth it if you like a tiny kick that builds as you chew.

Instructions

Prep the Oven and Pan:

Set your oven to 400°F and line a baking sheet with parchment so the cheese does not weld itself to the pan. If you skip this step, you will spend twenty minutes scrubbing later.

Spread the Sauce:

Lay a tortilla flat and spread a quarter cup of pizza sauce evenly across it, leaving about half an inch bare around the edges. That border keeps the filling from leaking out when you roll.

Layer Cheese and Toppings:

Sprinkle half a cup of mozzarella over the sauce, then scatter pepperoni, bell peppers, and olives on top. Do not pile it too high or the tortilla will split when you try to roll it tight.

Season Generously:

Dust the whole thing with garlic powder, Italian seasoning, and a pinch of red pepper flakes if you want some heat. These seasonings sink into the cheese as it melts and make every bite taste intentional.

Roll It Up:

Starting from one edge, roll the tortilla tightly into a log, tucking the filling in as you go. Press gently to seal the seam and keep everything snug inside.

Repeat and Arrange:

Do the same with the other three tortillas, then place them seam-side down on your baking sheet. Leaving a little space between each roll helps them crisp up evenly.

Brush with Oil:

Lightly brush or spray the tops with olive oil so they turn golden and crackly instead of pale and soft. This step makes all the difference in texture.

Bake Until Golden:

Slide the pan into the oven and bake for 15 to 20 minutes, watching for bubbling cheese and a toasted, crispy shell. The smell will tell you when they are ready.

Cool and Slice:

Let the rolls rest for a few minutes so the cheese firms up slightly, then slice each one into bite-sized rounds. Cutting them while they are too hot will cause all the filling to ooze out.

Serve with Extra Sauce:

Arrange the slices on a platter with a small bowl of warm pizza sauce for dipping. They taste best when they are still slightly warm and the cheese is stretchy.

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The first time I served these at a birthday party, a kid asked if I owned a pizza restaurant. I laughed and said no, but his mom texted me later asking for the recipe. That is when I realized these little rolls had a way of making people feel like they were getting something special, even though they are ridiculously simple to make.

Customizing Your Rolls

You can swap out pepperoni for cooked sausage, diced ham, or even crumbled bacon if that is what you have on hand. I have also done mushrooms, spinach, and sun-dried tomatoes for a vegetarian version that my sister requests every time she visits. The base recipe is just a starting point, so treat it like a canvas and use whatever toppings make you happy.

Making Them Ahead

I assemble these rolls in the morning, wrap them tightly in plastic, and stash them in the fridge until dinner. You can also freeze them unbaked, then bake straight from frozen by adding five extra minutes to the cook time. They come out just as crispy and melty, and it feels like having a secret stash of homemade convenience food ready whenever you need it.

Serving and Storing

These rolls are best eaten warm, but leftovers reheat beautifully in a 350°F oven for about eight minutes. I do not recommend microwaving them because the tortilla turns rubbery and loses that satisfying crunch. If you are feeding a crowd, double the batch and keep a second tray ready to go in the oven as soon as the first one disappears.

• Serve them with marinara, ranch, or garlic butter for dipping.
• Pack them in lunchboxes with a small container of sauce on the side.
• Store leftovers in an airtight container in the fridge for up to three days.

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Every time I pull a tray of these from the oven, I remember that afternoon my son was hungry and I was out of options. Sometimes the best recipes come from just working with what you have and letting a little creativity take over.

Recipe FAQs

→ Can I prepare these tortilla rolls ahead of time?

Yes, you can assemble the rolls and freeze them unbaked. When ready to serve, bake directly from frozen, adding a few extra minutes to the cooking time until golden and heated through.

→ What other toppings work well in these rolls?

These tortilla spirals are highly customizable. Try cooked sausage, mushrooms, spinach, diced onions, or swap mozzarella for cheddar or pepper jack cheese to create your favorite flavor combinations.

→ How do I prevent the tortillas from getting soggy?

Leave a small border around the tortilla edges when spreading sauce, roll tightly to seal filling inside, and place rolls seam-side down on the baking sheet. Brushing with oil helps achieve a crispy exterior.

→ Can I make these vegetarian?

Absolutely. Simply omit the pepperoni and load up with vegetables like mushrooms, bell peppers, onions, spinach, or extra olives. The mozzarella and seasonings provide plenty of savory flavor.

→ What's the best way to slice and serve these rolls?

Let the rolls cool for a few minutes after baking to set the cheese. Use a sharp knife to cut each roll into bite-sized pinwheels. Serve warm with extra pizza sauce on the side for dipping.