Cheesy Pepperoni Pizza Rolls (Printable Version)
# What You’ll Need:
→ Wraps
01 -
4 low-carb tortillas (6–8 inch diameter; approximately 4–6 g net carbs each)
→ Sauce
02 -
½ cup pizza sauce (2 tablespoons per roll-up)
→ Cheese
03 -
1 cup shredded mozzarella cheese (¼ cup per roll-up)
→ Meat
04 -
16 slices pepperoni (4 slices per roll-up; turkey pepperoni optional)
→ Seasonings
05 -
½ teaspoon Italian seasoning
→ Finishing
06 -
Olive oil spray (optional, for crispy finish)
→ Optional Add-Ins
07 -
¼ cup sliced black olives
08 -
¼ cup sautéed mushrooms
09 -
Fresh basil or spinach
10 -
Crushed red pepper flakes
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Place one tortilla flat on a clean surface. Spread 2 tablespoons of pizza sauce over the tortilla, leaving a ½-inch border. Sprinkle ¼ cup shredded mozzarella, arrange 4 slices of pepperoni evenly, and dust with a pinch of Italian seasoning. Repeat for remaining tortillas.
03 -
Roll each tortilla tightly into a cylinder. Position them seam-side down on the baking sheet. Optionally, spray lightly with olive oil for extra crispiness. If tortillas are stiff, microwave for 10–15 seconds before rolling.
04 -
Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted, edges turn golden and crispy, and pepperoni is slightly sizzling.
05 -
Allow the roll-ups to cool for 2 minutes. Slice into bite-sized pieces or serve whole. Serve warm with additional pizza sauce for dipping if desired.
# Additional Notes:
01 -
Microwave tortillas for 10–15 seconds to make rolling easier. Avoid overfilling to ensure proper assembly. Prepare ahead for meal prep by refrigerating or freezing.
02 -
For an air fryer option, cook at 375°F for 6–8 minutes.