Golden Baked Tortilla Pizza Rolls (Printable)

Golden tortilla spirals with molten 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

# How to make it:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease with cooking spray.
02 - Lay one tortilla flat on clean surface. Spread 1/4 cup pizza sauce evenly over tortilla, leaving 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 pinch of garlic powder, Italian seasoning, and red pepper flakes over toppings.
05 - Carefully roll tortilla tightly from one end to other to form pinwheel shape, ensuring filling stays inside.
06 - Repeat steps 2-5 for 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 15-20 minutes until tortilla pizza rolls are golden brown and cheese is melted and bubbly.
09 - Remove from oven and let cool for few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Expert suggestions:

01 -
  • They bake up in less than twenty minutes, which means you can go from craving to eating faster than ordering delivery.
  • Every bite gives you that perfect cheese pull and crispy edge that makes pizza so addictive.
  • You can roll them ahead and keep them in the freezer for those nights when cooking feels impossible.
02 -
  • If your tortillas are cold from the fridge, let them sit out for ten minutes or they'll crack when you try to roll them.
  • Don't skip the seam-side down placement on the baking sheet, or they'll unravel in the oven and you'll end up with a cheesy mess instead of neat spirals.
  • Let them cool for at least five minutes before slicing, or the cheese will run out and you'll lose that perfect pull.
03 -
  • Use a pizza cutter instead of a knife to slice the rolls cleanly without squishing the filling out.
  • If you want an extra crispy bottom, bake the rolls directly on the oven rack for the last five minutes.
  • Sprinkle a little parmesan on top right when they come out of the oven for an added layer of flavor.
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