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
Units
Scale
- 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. 😊