Tortilla Pizza Rolls

My sister called one Tuesday asking what she could make with leftover tortillas and a jar of pizza sauce. I suggested she roll them up with cheese and pepperoni, bake them, and slice them into spirals. She texted me a photo twenty minutes later with the caption "Why didn't we know about this sooner?" Now it's her go-to when she needs something fast that feels like a win.

I made these for a game night once, and they disappeared faster than the wings. Someone asked if I'd catered them. I laughed and said I'd just rolled up tortillas on my counter ten minutes before they arrived. The best part was watching people pull them apart to see the cheese stretch, then immediately grab another piece.

Ingredients

• Large flour tortillas: The foundation of the roll, and you want them pliable enough to roll without cracking, so let them sit at room temperature if they've been in the fridge.
• Cooking spray or olive oil: A light brush on top before baking turns the tortilla golden and crisp instead of pale and chewy.
• Pizza sauce: Use your favorite jarred variety or leftover homemade, just make sure it's thick enough that it won't soak through the tortilla.
• Shredded mozzarella cheese: The cheese that melts into those perfect gooey strings, and it's mild enough to let the other toppings shine.
• Diced pepperoni: Pre-diced saves time, but slicing whole pepperoni works just as well and sometimes tastes better.
• Sliced black olives: They add a briny contrast to the richness of the cheese and meat.
• Diced bell peppers: Any color works, and they bring a slight sweetness and crunch that balances the salt.
• Garlic powder: A pinch makes the whole thing taste more intentional and less like an afterthought.
• Italian seasoning: This is where the pizza vibe really kicks in, with oregano and basil doing the heavy lifting.
• Red pepper flakes: Optional, but a little heat wakes up every bite if you're into that.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper so nothing sticks. This step matters more than you think.

Spread the Sauce:

Lay a tortilla flat and spread a quarter cup of pizza sauce evenly, leaving a border so it doesn't ooze out when you roll. Don't overdo the sauce or the tortilla will get soggy.

Layer the Cheese and Toppings:

Sprinkle half a cup of mozzarella, then scatter pepperoni, bell peppers, and olives across the surface. Keep the toppings even so every slice has a little of everything.

Season It:

Dust the whole thing with garlic powder, Italian seasoning, and a pinch of red pepper flakes if you want. This is where you make it taste like more than the sum of its parts.

Roll It Tight:

Start at one edge and roll the tortilla firmly but gently, keeping the filling tucked in as you go. A loose roll will fall apart when you slice it.

Repeat:

Do the same with the remaining three tortillas. You'll get into a rhythm by the second one.

Brush and Arrange:

Place each roll seam-side down on the baking sheet and brush the tops lightly with olive oil or spray. This is what gives you that golden, crispy finish.

Bake Until Golden:

Slide the tray into the oven and bake for 15 to 20 minutes, until the edges are crisp and the cheese is bubbling out just a little. Your kitchen will smell like a pizzeria.

Cool and Slice:

Let the rolls rest for a few minutes so the cheese sets slightly, then slice each one into bite-sized rounds. A sharp knife makes this cleaner.

Serve Warm:

Arrange the spirals on a plate with a bowl of extra pizza sauce for dipping. They're best when they're still warm and the cheese is stretchy.

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The first time I sliced these, I didn't wait long enough and the cheese ran everywhere. My husband still ate them straight off the cutting board with his fingers, declaring them perfect anyway. I learned patience that night, and now I always set a timer for five minutes before I even think about cutting.

Customizing Your Rolls

You can swap pepperoni for cooked sausage, add mushrooms, spinach, or even pineapple if that's your thing. I've made these with leftover rotisserie chicken and barbecue sauce instead of pizza sauce, and they were gone in minutes. The formula works with almost anything you'd put on a pizza, so don't be afraid to experiment.

Make-Ahead and Freezing

Assemble the rolls, wrap them individually in plastic wrap, and freeze them in a single layer. When you're ready, bake them straight from frozen, adding a few extra minutes to the cook time. I keep a few in the freezer for nights when I need something fast that feels like I actually tried.

Serving and Pairing

These are great on their own, but they're even better with a simple green salad or some carrot sticks on the side. I've served them at birthday parties, movie nights, and as a quick lunch when I'm working from home. They're the kind of thing that works for almost any occasion without feeling out of place.

• Serve with marinara, ranch, or garlic butter for dipping.
• Pair with a crisp salad or raw veggies to balance the richness.
• Cut them into smaller pieces for appetizers or leave them larger for a main dish.

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These rolls have become one of those recipes I make without thinking, the kind that feels easy and reliable every single time. I hope they become that for you too.

Recipe FAQs

→ Can I make these tortilla rolls ahead of time?

Yes, you can assemble the rolls and freeze them unbaked. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time. This makes them perfect for meal prep or party planning.

→ What other toppings work well in these rolls?

You can customize with cooked sausage, mushrooms, spinach, diced onions, or any of your favorite pizza toppings. Try different cheeses like cheddar or pepper jack for a flavor twist. Just avoid overly watery vegetables that might make the tortillas soggy.

→ How do I prevent the tortillas from getting soggy?

Make sure to spread the sauce evenly but not too thickly, leaving a small border around the edges. Rolling the tortillas tightly and placing them seam-side down also helps. Brushing the tops with olive oil creates a crispy, golden exterior.

→ Can I make these vegetarian?

Absolutely! Simply omit the pepperoni and load up on vegetables like bell peppers, black olives, mushrooms, onions, or spinach. You can also add extra cheese or include plant-based pepperoni alternatives for that savory flavor.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 5-8 minutes until crisp and heated through. Avoid microwaving, as this can make the tortillas chewy rather than crispy. An air fryer at 350°F for 3-4 minutes also works excellently for restoring that crunch.

→ Can I use corn tortillas instead of flour?

While corn tortillas can work, they're more prone to cracking when rolled. Flour tortillas provide the flexibility needed for tight rolling and hold up better during baking. If you need gluten-free options, look for specialty gluten-free wraps designed for rolling.