Tortilla Pizza Rolls (Print version)

Crispy tortilla pinwheels stuffed with mozzarella, pepperoni, and pizza toppings bake to golden perfection.

# 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, optional

# How to Make It:

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 distribution, layering, seasoning, and rolling steps 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 Tips:

01 -
  • They bake up golden and crispy on the outside while staying gooey and melty inside, giving you that perfect contrast in every bite.
  • You can roll a batch in ten minutes flat using whatever toppings are already sitting in your fridge.
  • They slice into neat little rounds that vanish at parties faster than I can refill the platter.
02 -
  • If you overfill the tortillas, they will split open in the oven and all your toppings will spill onto the pan, so keep your layers modest.
  • Seam-side down is non-negotiable, or the rolls will unravel and turn into a cheesy mess instead of neat pinwheels.
  • Letting them cool for a few minutes before slicing makes clean cuts possible, otherwise the filling just slides out.
03 -
  • Use a pizza cutter to slice the rolls cleanly and quickly without squishing the filling out the sides.
  • If your tortillas are stiff or cold, warm them in the microwave for ten seconds so they roll without cracking.
  • Brush the tops with melted garlic butter instead of plain oil for an extra layer of flavor that tastes like breadsticks.
Go back