Tortilla Pizza Rolls with Mozzarella (Printable)

Crispy tortilla spirals filled with melted mozzarella, pepperoni, and pizza toppings bake to golden perfection.

# What You 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

# How-To:

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 spreading, layering, 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, so you can go from hungry to eating without the usual pizza wait.
  • Kids can build their own flavor combinations, which means less arguing over toppings and more excitement at the table.
  • Leftovers reheat beautifully in a skillet, keeping that crispy edge instead of turning soggy.
  • You probably already have everything you need in your fridge and pantry right now.
02 -
  • If you add too much sauce, the tortilla will get soggy and the roll will fall apart when you slice it.
  • Always place the rolls seam-side down on the pan, or they'll unravel halfway through baking and you'll have a melted mess.
  • Let them cool for at least three minutes before slicing, or the cheese will spill out and the pieces won't hold their shape.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squishing them, and wipe the blade between cuts to keep the slices neat.
  • If your tortillas are cold from the fridge, let them sit at room temperature for five minutes so they're easier to roll without cracking.
  • Swap mozzarella for a mix of cheddar and pepper jack if you want a sharper, spicier flavor that stands up to bold toppings.
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