You know how you get home from work and don't feel like cooking? I think that's every day for a lot of people out there, lol. But these pepperoni pizza roll-ups are seriously the easiest thing you'll ever make. This is a no-muss, no fuss crowd-pleaser.
Five-Ingredient DinneR (For Real)
I am not a fan of hearing how something is a 2-3 ingredient recipe, but it's really 7-8 ingredients. So let's keep this real. This recipe has 5 main ingredients and 2 optional ingredients. The optional ingredients are parsley and basil which I used to garnish. When you're taking pictures of food, things look weird when you don't garnish. The pictures, generally, fall flat. You do not need these two ingredients to make this recipe - unless you are a garnish fiend like me. 🙂
It's Really Only 5 Ingredients - Here There Are:
- Pepperoni slices
- Fresh grated mozzarella cheese
- Sliced provolone cheese
- Large flour tortillas
- Marinara sauce (jarred is fine)
Dinner in 30 Minutes: Pizza Roll-Ups
Assuming you're making ten roll-ups like I did, you can easily feed a family of four with this. And if you need more - just make more! That's how easy this is. It all takes less than 30 minutes for 10 roll-ups. If you're only cooking for 2-3 that's okay too. Still make 10, and freeze them for work lunches or another time when you don't feel like cooking. Or make 10 for dinner and freeze 10 more for work lunches, after school snacks or another night when you don't feel like cooking.
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Perfect Stove Top DinneR: Beat the Heat
We're heading into summer in New England, and it can be unbearably humid in July and August. That makes it a great time to gather up you're easy stove top recipes and try to beat the heat. With pepperoni pizza roll-ups, I used Nana's old flat top griddle on my counter. Alternatively, you can use two pans on your stove top. No preheating your oven to 400 degrees! Woo hoo!
Pepperoni Pizza Roll-Ups = Easy Family Dinner
I understand you don't want a big production when you get home from work. And if we lived in a perfect world, we'd all have private chefs who planned and cooked delicious meals on the daily. Haha, can you imagine!?
But it's hard to get home from work and motivate to cook. So you need a few easy recipes up your sleeve that taste great and please everyone. I think pepperoni pizza roll-ups will do the trick. The only real prep is shredding the fresh mozzarella... and I will completely forgive you if you buy the already-bagged stuff. Everything else is ready-to-go!
Easy Step for making Pepperoni Pizza Roll-Ups
Pepperoni Pizza Roll-ups
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10 pizza roll-ups 1x
Description
Weeknights dinners just a little easier with these awesome pepperoni pizza roll-ups. Dinner in less than 30 minutes. Easy to make and delish!
Ingredients
- 10 large flour tortillas
- 2 cups fresh shredded mozzarella cheese
- 10 slices provolone cheese
- 60 slices of pepperoni (6 per roll-up)
- 2 cups marinara sauce (use your favorite), more as needed to serve on the side
- OPTIONAL chopped parsley and basil garnish
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Instructions
- Note: Watch the video in the recipe card – fewer ads.
- Warm your marinara sauce in a pot while you get set up to cook.
- You can use two pans on your stovetop to make these or a countertop griddle like I used.
- Shred the fresh mozzarella cheese and set aside. You can use the already-shredded bagged stuff too. I like using fresh.
- Heat your pans or countertop griddle on low-to-medium heat. For the countertop griddle, around 350 degrees seemed to work well.
- Lay 6 slices of pepperoni down into the pan or griddle for each roll-up. Making these two at a time will save time (you can try for three at a time too with an additional pan!). Let the pepperoni cook to your desired crispiness. It doesn’t take long – a minute or two. The pepperoni may shift while cooking. Bring the slices back together, in center of the pan, before you add the cheese.
- Add a pinch of the fresh mozzarella cheese to the top of the pepperoni. You need enough mozzarella for 10, so eyeball this to make sure you have enough. Add one slice of provolone cheese on top of that, then place the flour tortilla on top of that. Let it cook a few seconds.
- Slide your spatula underneath the tortilla and flip it. It’s totally normal if it gets a little messy. The trick is to make sure you don’t let it cook too long after you put the tortilla on top. This leads to things sticking to the pan a bit. You’ll find your rhythm after the first two that you do.
- Once you flip it, spoon on a little of the warm marinara sauce. The tortilla just needs to cook for 15-30 seconds. We don’t want it to get crispy b/c then you can’t roll it.
- Using two spatulas (or your hands, but be careful you don’t get burned!) roll the tortillas up and transfer to a sheet pan. My video shows this whole process well. Watch the video in the recipe card – fewer ads. Repeat the process until you’ve made ten.
- I garnished with parsley and fresh basil, but that is totally optional. Serve immediately. Works well with a side salad or if you’re going with a cheat night, make a bit plate of fries or tater tots. 😊
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