Tortilla Pizza Rolls

My neighbor tossed me a bag of tortillas one Friday afternoon, saying she bought too many and they were about to expire. I had leftover pizza sauce in the fridge and a block of mozzarella that needed using, so I started experimenting. What emerged from the oven that evening was nothing like I expected: crispy spirals that pulled apart into cheese-stretching bites, each one a miniature pizza in portable form. My kids grabbed them straight off the pan, and within minutes, the entire batch had vanished.

I made these for a potluck once, slicing them into thick rounds and arranging them on a platter. People kept asking if I ordered them from a restaurant. The truth is, they took less time than it would have taken to wait for delivery. I watched as everyone pulled the rolls apart, cheese stretching between fingers, pepperoni peeking out like little surprises. That night, I realized how something this simple could feel like a small celebration.

Ingredients

• Large flour tortillas: They need to be pliable enough to roll without cracking, so let them sit at room temperature for a few minutes if theyve been in the fridge.
• Pizza sauce: Use your favorite jarred variety or leftover homemade sauce; the thicker, the better so it doesnt soak through the tortilla.
• Shredded mozzarella cheese: Freshly shredded melts more evenly than pre-packaged, but either works if youre short on time.
• Diced pepperoni: Small cubes distribute better than slices and keep the roll from unraveling as you slice it.
• Black olives and bell peppers: These add pops of color and texture; dice them finely so they nestle into the cheese without making the roll lumpy.
• Garlic powder, Italian seasoning, and red pepper flakes: A light sprinkle transforms the filling from flat to fragrant; dont skip this step even if it seems minor.
• Cooking spray or olive oil: Brushing the tops before baking gives you that golden, crispy finish that makes these irresistible.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost nonexistent.

Spread the Sauce:

Lay a tortilla flat and spread a quarter cup of pizza sauce evenly, leaving a half-inch border around the edges. This border keeps the filling from oozing out when you roll.

Layer the Cheese and Toppings:

Sprinkle half a cup of mozzarella over the sauce, then scatter pepperoni, bell peppers, and olives across the surface. Add a pinch of garlic powder, Italian seasoning, and red pepper flakes if you like a little heat.

Roll Tightly:

Starting from one edge, roll the tortilla snugly into a spiral, keeping the filling tucked in as you go. Press gently at the seam to seal it.

Repeat and Arrange:

Assemble the remaining tortillas the same way, then place all four rolls seam-side down on your baking sheet. Brush the tops lightly with olive oil or mist them with cooking spray.

Bake Until Golden:

Slide the sheet into the oven and bake for 15 to 20 minutes, watching for the tops to turn golden and the cheese to bubble at the edges. Let them rest for a few minutes before slicing into rounds.

Pin it

One rainy Saturday, I let my daughter choose her own toppings for her roll: extra cheese, no peppers, and way too many olives. She stood on a stool beside me, sprinkling and giggling as sauce dripped onto the counter. When we pulled them from the oven, hers looked lopsided and overstuffed, but she was so proud. We sat at the table, dipping our slices into marinara, and she declared it the best lunch ever.

Customizing Your Rolls

Swap pepperoni for cooked sausage, diced ham, or even crumbled bacon if you want a different flavor profile. Vegetarians can load up on mushrooms, spinach, sun-dried tomatoes, and artichoke hearts. I once added a handful of fresh basil leaves before rolling, and the aroma that filled the kitchen was almost as good as the taste. You can also experiment with different cheeses: sharp cheddar adds tang, while pepper jack brings a spicy kick.

Make-Ahead and Storage

These rolls freeze beautifully. Assemble them, wrap each one tightly in plastic wrap, and stack them in a freezer bag. When youre ready to bake, place them frozen on a baking sheet and add five extra minutes to the cook time. Leftovers keep in the fridge for up to three days; reheat them in a 350°F oven for ten minutes to bring back the crisp. Microwaving works in a pinch, but the tortilla turns soft instead of crunchy.

Serving Suggestions

I like to slice these into thick rounds and serve them with a small bowl of warmed pizza sauce for dipping. Theyre perfect alongside a simple green salad or a handful of raw veggies. For parties, arrange them on a platter with toothpicks stuck in each piece so guests can grab and go.

• Pair with marinara, ranch, or garlic aioli for dipping.
• Serve warm straight from the oven for the best cheese pull.
• Pack them in lunchboxes; they taste great at room temperature too.

Pin it

Theres something satisfying about pulling apart a warm pizza roll and watching the cheese stretch between your fingers. These have become my go-to when I need something quick, crowd-pleasing, and just a little bit fun.

Recipe FAQs

→ Can I make these tortilla rolls ahead of time?

Yes, assemble the rolls completely and freeze them unbaked. When ready to enjoy, bake directly from frozen at 400°F, adding 3-5 extra minutes to the cooking time. This makes them perfect for meal prep or having ready-to-bake snacks on hand for unexpected guests or quick weeknight dinners.

→ What other toppings work well in these spirals?

These rolls adapt beautifully to various pizza toppings. Try cooked Italian sausage, crumbled bacon, diced ham, or grilled chicken. Vegetables like sautéed mushrooms, fresh spinach, diced tomatoes, or roasted red peppers add color and nutrition. For cheese lovers, mix mozzarella with provolone, fontina, or goat cheese for unique flavor combinations.

→ How do I prevent the tortillas from getting soggy?

Spread sauce thinly and avoid overfilling, leaving a small border at the edges. Rolling tightly helps seal everything inside. Brushing the exterior with olive oil creates a protective barrier that promotes crispy golden baking. Baking at 400°F ensures the exterior crisps before the filling makes the tortilla soggy.

→ Can I use corn tortillas instead of flour?

Corn tortillas may crack when rolled tightly due to their different texture and flexibility. Large flour tortillas work best because they're pliable and hold fillings securely without breaking. If you need a gluten-free option, look for large gluten-free wraps specifically designed to roll without cracking, or serve the fillings folded into soft corn tacos instead.

→ What's the best way to reheat leftover rolls?

Reheat in a 350°F oven for 8-10 minutes to restore crispy exteriors and melted cheese centers. Avoid microwaving, which makes tortillas tough and cheese rubbery. For best results, place rolls on a baking sheet and cover loosely with foil for the first 5 minutes, then uncover to finish crisping. They'll taste nearly as good as fresh.

→ How many rolls does this recipe make?

This recipe yields 4 large rolled tortillas, which slice into approximately 6-8 bite-sized pieces each, totaling 24-32 individual pieces. This serves 4 people as a main lunch or 6-8 as appetizers or party snacks. The portions are generous and satisfying, with each roll packed with cheese, pepperoni, and vegetables.