This recipe for Cheesy Pepperoni Pizza Roll-Ups is the kind of simple comfort food that became a household favorite the first time I made it for an impromptu movie night. I discovered the combination during a busy week when I needed something fast, portable, and loved by kids and adults alike. The roll-ups are warm, gooey, and satisfyingly savory — the toasted tortilla adds a light crisp contrast to a molten center of mozzarella and pepperoni. They’re the sort of snack that makes everyone pause what they’re doing and gather around the kitchen island.

I started making these roll-ups with store-bought small flour tortillas and a jar of pizza sauce, and over time I learned a few small tricks that make them stand out: a light brush of oil on top for shine and browning, a dusting of garlic and Italian seasoning for an extra flavor lift, and a tight roll that keeps the filling inside during baking. They’re perfect for casual weeknight dinners, game-day spreads, or packed lunches. They reheat well and travel even better — once, I brought a tray to a backyard potluck and came home with an empty pan and a few new recipe requests.

Ingredients

• Small flour tortillas (6): Use soft, flexible tortillas about 6–8 inches across. I prefer the thicker white flour variety marked 'small burrito' or 'soft taco' size — they hold fillings without tearing. Brands like Mission or Guerrero work well.
• Pizza sauce (14 oz): Pick a jarred sauce you enjoy — Rao's, Classico, or a plain marinara are all good. The sauce adds moisture and tomato flavor; spread sparingly to avoid soggy tortillas.
• Mozzarella cheese, shredded (24 oz): Full-fat whole milk mozzarella melts best and gives that stretchy, creamy texture. Pre-shredded cheese is convenient; for best melt, freshly shred a block with a coarse grater.
• Pepperoni slices (80 slices): That’s roughly 12–14 slices per 6 tortillas (adjust to taste) — I use Hormel or Boar’s Head for reliable flavor and texture.
• Cooking oil (1 tbsp): Neutral oils like vegetable or light olive oil are fine — they help the tops brown and prevent sticking.
• Garlic powder, Italian seasoning, garlic salt (each ½ tsp): A simple herb blend for the tops — combine to taste and sprinkle evenly for a finished pizzeria flavor.

Instructions

Preheat the oven: Set the oven to 350°F (175°C) and position a rack in the center. Lightly grease a large baking pan with 1–2 teaspoons of oil or use nonstick spray so the roll-ups do not stick as the cheese melts. A metal rimmed baking sheet or a 9x13-inch pan works well — both conduct heat evenly. Prepare the tortillas: Lay each tortilla flat on a clean surface. Spoon about 1 tablespoon of pizza sauce in the center and use the back of the spoon to spread a thin layer, leaving a ½-inch border to prevent leakage. Visual cue: the tortilla should be moist but not saturated. Add cheese: Sprinkle approximately ¼ cup of shredded mozzarella over the sauce on each tortilla. If you like an extra-cheesy center, add up to 1/3 cup. Freshly shredded cheese melts more smoothly; pre-shredded often contains anti-caking agents that affect melt slightly. Layer with pepperoni: Arrange about 4 pepperoni slices on top of the cheese. If you prefer, fold the pepperoni slightly so it nests into the cheese; this helps keep the slices in place while rolling. For a veggie option, add thinly sliced bell pepper or mushrooms (sautéed first to remove moisture). Roll them up: Starting at one edge, roll the tortilla tightly into a wrap and press the seam gently to seal. Place seam side down in the prepared pan. Tight rolling helps keep the filling contained and creates a neat presentation. Brush and season: Mix the garlic powder, Italian seasoning, and garlic salt in a small bowl. Lightly brush the tops of the roll-ups with cooking oil (about 1 teaspoon per roll-up) and sprinkle the seasoning blend evenly for aroma and color. Bake to finish: Bake at 350°F for about 10 minutes, or until the cheese melts and the tortillas are heated through and lightly golden. If you want a crisper finish, broil for 1–2 minutes while watching carefully, or transfer to an air fryer at 400°F for 5–8 minutes for a uniformly crisp exterior.

Storage Tips

To refrigerate, cool completely and store in an airtight container for up to 4 days. For freezing, arrange baked or unbaked roll-ups on a baking sheet until firm, then transfer to freezer bags with parchment between layers to prevent sticking; label and freeze for up to 3 months. Reheat from frozen at 375°F for 12–15 minutes, or thaw overnight in the fridge and bake 8–10 minutes. Use oven or air fryer reheating for best texture — microwaving is fastest but softens the tortilla.

Ingredient Substitutions

Swap whole-milk mozzarella with part-skim for fewer calories, or use provolone or cheddar for a different flavor profile — adjust quantity to taste. For gluten-free, use certified gluten-free tortillas (watch size and pliability). Replace pepperoni with cooked Italian sausage, deli salami, or sautéed mushrooms for a vegetarian version (omit pepperoni and add a sprinkle of red pepper flakes for heat). If you don’t have pizza sauce, mix canned tomato sauce with ½ teaspoon dried oregano and a pinch of sugar.

Serving Suggestions

Serve warm with marinara or ranch dipping sauces, alongside a crisp tossed salad or roasted vegetables for a balanced meal. For parties, cut each roll-up in half on the diagonal and arrange on a platter with toothpicks. Garnish with torn fresh basil, a dusting of grated Parmesan, or a drizzle of garlic-infused olive oil to elevate the presentation.

Meal Prep Tips

Assemble the roll-ups ahead of time and store covered in the refrigerator for up to 24 hours before baking — this short rest lets flavors marry and saves evening prep time. For freezer meal prep, assemble on a sheet pan, freeze until firm, then pack in freezer bags; bake from frozen with a few extra minutes for a quick ready-made meal. Use individual silicone muffin liners to bake single servings for grab-and-go breakfasts or lunches.

Seasonal Adaptations

In summer swap pepperoni for thin slices of grilled zucchini or fresh tomatoes with basil for a lighter approach. In colder months add sautéed onions and bell peppers or a pinch of smoked paprika for warmth. Holiday gatherings welcome additions like caramelized onions and roasted red peppers for a more sophisticated finger food variation.

Cultural Background

These roll-ups are a playful, hand-held interpretation of classic pepperoni pizza flavors adapted to tortilla form — a pantry-friendly cross-over that reflects how Italian-American favorites are often reimagined in home cooking. They borrow pizza’s core elements (sauce, cheese, cured meat) while leveraging the convenience and pliability of tortillas, an everyday staple in many kitchens.

Every time I make a batch, I’m reminded of how small adaptations — a brush of oil, a tight roll, or a quick broil — can elevate a simple assembly into something memorable. Give them a try, make them your own, and don’t be surprised if they become a household staple.