Golden-Baked Tortilla Pizza Rolls (Print Version)

Crispy tortilla spirals with melted mozzarella, pepperoni, and zesty sauce. Ready in 38 minutes for any occasion.

# 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

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Lay one tortilla flat. Spread 1/4 cup pizza sauce evenly over the tortilla, leaving a small border around edges.
03 - Sprinkle 1/2 cup mozzarella cheese over 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 inside.
06 - Repeat steps 2 through 4 for the remaining three tortillas.
07 - Place rolled tortillas seam-side down on prepared baking sheet. Lightly brush tops with olive oil or cooking spray for golden finish.
08 - Bake in 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.

# Additional Tips::

01 -
  • They're legitimately ready in under 40 minutes, which means you can satisfy a pizza craving without ordering delivery.
  • The cheese pull is real and satisfying, like you've stumbled upon a delicious secret every time you bite through that tortilla shell.
  • You can make a big batch and freeze them, turning a lazy Tuesday into perfectly portioned pizza spirals waiting in your freezer.
02 -
  • Don't overstuff them—it's tempting to pile on all the toppings, but restraint prevents the filling from leaking out and creating an oily mess on your baking sheet.
  • The seam-side down placement matters more than you'd think, as it prevents them from opening up like a flower and letting all the cheese escape into the oven.
03 -
  • Brush your tortillas with slightly more oil than feels necessary—that's where the golden, almost crispy texture comes from that makes people ask what your secret is.
  • If your pizza sauce is watery, let it drain through a fine mesh strainer for a few minutes before spreading, which prevents soggy tortillas and runaway moisture during baking.
Return