Tortilla Pizza Rolls

My neighbor knocked on my door one Saturday afternoon holding a foil-wrapped plate and said, Try these before they get cold. Inside were these little golden spirals that snapped when I bit into them, then stretched cheese across my plate like a magic trick. She called them pizza rolls, but they were nothing like the frozen kind—these were warm, crispy, and tasted like someone actually cared. I made her teach me the next weekend, and now I keep tortillas and pepperoni in my fridge just in case.

I brought a tray of these to a potluck once, convinced theyd get lost among the casseroles and dips. Within ten minutes, someone was asking if I had more in my car. A dad with two kids trailing behind him told me his son never eats at these things, but hed already eaten three. I went home with an empty pan and five requests for the recipe.

Ingredients

• Large flour tortillas: These become the crispy, golden shell that holds everything together, and using burrito-size ones gives you more room to pack in the good stuff without tearing.
• Pizza sauce: The base flavor that keeps every bite recognizable as pizza, and spreading it thin prevents sogginess while still delivering that tangy tomato hit.
• Shredded mozzarella cheese: Melts into those long, satisfying pulls and acts as the glue that binds the fillings inside the roll.
• Diced pepperoni: Adds a salty, slightly spicy punch and crisps up just enough in the oven to give you little pockets of flavor.
• Sliced black olives: Bring a briny contrast that cuts through the richness of the cheese and pepperoni.
• Diced bell peppers: Add a sweet crunch and a pop of color that makes each slice look as good as it tastes.
• Garlic powder, Italian seasoning, and red pepper flakes: Layer in warmth and subtle spice that make these taste like they came from a pizzeria, not your weeknight kitchen.
• Cooking spray or olive oil: Brushing the tops before baking gives you that shiny, golden crust that crackles when you bite into it.

Instructions

Get the oven ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays easy. This temperature is hot enough to crisp the tortilla without drying it out.

Spread the sauce:

Lay a tortilla flat and spread a quarter cup of pizza sauce evenly across it, leaving a half-inch border so the filling doesnt ooze out when you roll. Thin and even is the goal here.

Layer the cheese and toppings:

Sprinkle half a cup of mozzarella over the sauce, then scatter pepperoni, bell peppers, and olives across the surface. Dont overload it or the roll wont close properly.

Season it up:

Dust the toppings with garlic powder, Italian seasoning, and a pinch of red pepper flakes if you like a little kick. These small touches make a big difference in flavor.

Roll it tight:

Starting from one edge, roll the tortilla into a snug spiral, tucking the filling in as you go. A tight roll keeps everything from spilling out in the oven.

Repeat and arrange:

Make the remaining rolls the same way and place them seam-side down on the baking sheet so they hold their shape. Brush the tops lightly with olive oil or spray them for a golden finish.

Bake until golden:

Slide the pan into the oven and bake for 15 to 20 minutes, watching for bubbling cheese and crispy, bronzed edges. The smell will tell you when theyre ready.

Cool and slice:

Let the rolls rest for a few minutes so the cheese sets slightly, then slice each one into bite-sized rounds. Serve them warm with extra pizza sauce on the side.

Save

My daughter started asking for these instead of regular pizza on Friday nights, and I realized it was because she could hold them in her hand and dip them without making a mess. One evening, she lined up her slices by size and ate them smallest to largest, narrating the whole time like it was a cooking show. Food that makes kids that happy without a fight is food worth making again and again.

How to Customize Your Rolls

You can swap out the pepperoni for cooked sausage, diced ham, or even grilled chicken if you want to change up the protein. Vegetarians can load theirs with mushrooms, spinach, and extra bell peppers for a hearty, meatless version. Ive also tried using different cheeses like sharp cheddar or pepper jack, and both gave the rolls a completely different personality. The beauty of this recipe is that its a formula, not a rulebook, so you can adjust it to whatever your fridge is offering that day.

Make Ahead and Freezing Tips

If you want to prep these in advance, assemble the rolls completely but dont bake them—just wrap each one tightly in plastic wrap and freeze them in a single layer. When youre ready to eat, pull them straight from the freezer, brush with oil, and bake at 400°F, adding about five extra minutes to the cook time. Ive done this on weeks when I knew Id be too tired to cook, and it felt like finding a gift from my past self. They come out just as crispy and cheesy as fresh ones, and no one will ever know they were frozen.

Serving Suggestions and Pairings

These rolls are perfect on their own, but I like to set out a little bowl of warmed pizza sauce, ranch dressing, or garlic butter for dipping. A simple side salad with Italian vinaigrette balances out the richness, and if youre feeding a crowd, a tray of raw veggies and hummus rounds out the table nicely. Ive served these at game nights, packed them in lunchboxes, and even brought them to picnics in a foil-lined cooler, and theyve never disappointed.

• Pair with a crisp green salad tossed in balsamic vinaigrette to cut through the richness.
• Serve alongside marinara, ranch, or garlic aioli for dipping.
• Pack them in a lunchbox with a small container of sauce and some fruit for a complete meal.

Save

These little spirals have become one of those recipes I make without thinking, the kind that feels like a small celebration even on a Tuesday. Theyre proof that you dont need a lot of time or fancy ingredients to make something that brings people to the table smiling.

Recipe Questions & Answers

→ Can I make tortilla pizza rolls ahead of time?

Yes, assemble the rolls and freeze them unbaked. When ready to serve, bake directly from frozen, adding a few extra minutes to the cooking time until golden and heated through.

→ What other toppings work well in these rolls?

Cooked sausage, mushrooms, spinach, diced onions, or jalapeños make excellent additions. You can also swap mozzarella for cheddar, pepper jack, or a Italian cheese blend for different flavor profiles.

→ How do I prevent the filling from falling out during baking?

Roll the tortillas tightly and place them seam-side down on the baking sheet. Brushing the tops with olive oil helps seal the edges and promotes even browning.

→ Can I use corn tortillas instead of flour?

Flour tortillas work best as they're more pliable and won't crack when rolling. Corn tortillas tend to break and may not hold the filling securely during baking.

→ What's the best way to serve these?

Serve warm with extra pizza sauce for dipping. Slice into bite-sized pieces for appetizers or leave whole for a hearty lunch. They're excellent alongside a fresh green salad.