Easy Pepperoni Pizza Tortilla Pinwheels

Quick Recipe Version (TL;DR)

• Yield: 24 pinwheels (about 6 servings)
• Prep Time: 15 minutes
• Chill Time (optional but helpful): 20 minutes
• Cook Time: 10–12 minutes
• Total Time: 45–50 minutes

Quick Ingredients

• 4 large (10-inch) flour tortillas
• 1/2 cup thick pizza or marinara sauce
• 1 1/2 cups (about 6 oz) shredded mozzarella cheese
• 1/4 cup (about 1 oz) grated Parmesan cheese
• 4 oz sliced pepperoni
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 tbsp olive oil (for brushing)
• 2 tbsp chopped fresh parsley or basil (optional, for garnish)
• 1/2 cup extra pizza sauce, warmed (for dipping, optional)

Do This

• 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush with a little olive oil.
• 2. Stir together mozzarella, Parmesan, Italian seasoning, and garlic powder in a bowl.
• 3. For each tortilla, spread about 2 tbsp pizza sauce (leaving a 1/2-inch border), sprinkle with 1/4 of the cheese mixture, and cover with a single layer of pepperoni.
• 4. Roll each tortilla up tightly into a log. Wrap and chill 20 minutes to firm for easier slicing.
• 5. Slice each log into 6 even pinwheels (about 1 inch thick). Arrange cut-side up on the prepared baking sheet and brush tops lightly with remaining olive oil.
• 6. Bake 10–12 minutes until cheese is melted and the edges of the tortillas and pepperoni are crisp and lightly browned.
• 7. Sprinkle with fresh herbs if using. Serve warm or at room temperature with warm pizza sauce for dipping.

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Why You’ll Love This Recipe

• All the flavors of a classic pepperoni pizza in a fun, bite-sized spiral.
• Uses simple, affordable ingredients you probably already have on hand.
• Perfect for parties, game day, kids’ snacks, or an easy appetizer.
• Customize endlessly with extra toppings or different cheeses.

Grocery List

• Produce: Fresh parsley or basil (optional, for garnish)
• Dairy: Shredded mozzarella cheese, grated Parmesan cheese
• Pantry: Large flour tortillas, pizza or marinara sauce, sliced pepperoni, olive oil, Italian seasoning, garlic powder, salt and pepper (optional)

Full Ingredients

Pepperoni Pizza Tortilla Pinwheels

• 4 large (10-inch) flour tortillas (burrito-size, soft and flexible)
• 1/2 cup thick pizza sauce or marinara, plus more for dipping
• 1 1/2 cups (about 6 oz) shredded low-moisture mozzarella cheese
• 1/4 cup (about 1 oz) finely grated Parmesan cheese
• 4 oz sliced pepperoni (about 40 slices), regular or turkey
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 tbsp olive oil, plus extra as needed for brushing
• Salt and black pepper to taste (optional, depending on how salty your sauce and pepperoni are)

For Serving (Optional)

• 1/2 to 3/4 cup additional pizza sauce or marinara, warmed
• 2 tbsp finely chopped fresh parsley or basil for garnish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C) with a rack in the center position. Line a large baking sheet with parchment paper for easy cleanup. Lightly brush or rub the parchment with a small amount of olive oil to help the pinwheels crisp on the bottom and prevent sticking.

While the oven preheats, gather all your ingredients so assembly goes quickly: tortillas, pizza sauce, cheeses, pepperoni, and seasonings.

Step 2: Mix the cheesy pizza filling

In a medium bowl, combine the shredded mozzarella, grated Parmesan, Italian seasoning, and garlic powder. Toss with your hands or a fork until the cheeses and seasonings are evenly distributed.

Taste a pinch of the cheese mixture. If it seems a bit bland, you can add a small pinch of salt and a few grinds of black pepper, but remember that both the pizza sauce and pepperoni are salty, so you do not need much additional seasoning.

Step 3: Assemble the tortilla rolls

Lay one tortilla flat on a cutting board. Spoon about 2 tablespoons of pizza sauce onto the tortilla and spread it into a thin, even layer, stopping about 1/2 inch from all edges. A light hand with the sauce is important; too much will make the pinwheels soggy and hard to slice.

Sprinkle about 1/4 of the cheese mixture evenly over the sauce. Arrange a single layer of pepperoni slices on top, leaving the same 1/2-inch border around the edge so the filling does not spill out when you roll.

Starting from one edge (preferably the side closest to you), roll the tortilla up tightly into a snug log, just like rolling a jelly roll. Use your fingers to gently pull the tortilla back toward you as you roll to keep everything tight and compact.

Repeat with the remaining 3 tortillas, dividing the sauce, cheese mixture, and pepperoni evenly among them. You will have 4 filled tortilla logs when you are done.

Step 4: Chill the rolls for cleaner slices

For the neatest, most defined spirals, tightly wrapped logs make a big difference. Wrap each tortilla log in plastic wrap or place them all on a plate and cover them well. Transfer to the refrigerator and chill for about 20 minutes. This firms up the cheese and sauce slightly and helps the rolls hold their shape when sliced.

If you are in a big hurry, you can skip this step, but your pinwheels may squish a little as you cut them. Alternatively, a quick 10-minute rest in the freezer can help if you are pressed for time.

Step 5: Slice into pinwheels

Remove the tortilla logs from the refrigerator and unwrap them. Using a sharp, serrated knife, trim about 1/2 inch from each end to square them off (those trimmed ends are the cook’s snack).

Slice each log crosswise into 6 even pinwheels, about 1 inch thick. Use a gentle sawing motion and avoid pressing straight down, which can crush the spirals. You should end up with approximately 24 pinwheels.

Arrange the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each one so the edges can crisp. If any look loose, you can lightly press them into a more circular shape.

Step 6: Brush and bake until golden and melty

Lightly brush the tops of the pinwheels with the 1 tablespoon olive oil. This encourages beautiful browning on the edges of the tortillas and pepperoni and gives a slight crispness to the surface.

Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until:

• The cheese is fully melted and bubbling.
• The outer edges of the tortillas are lightly golden and crisp.
• The pepperoni edges are starting to curl and crisp slightly.

Check at the 9–10 minute mark; every oven runs a little differently. If you like them extra crisp, you can leave them in for another 1–2 minutes, watching carefully so they do not burn.

Step 7: Garnish and serve with dipping sauce

Remove the baking sheet from the oven and let the pinwheels cool for 5 minutes. This short rest helps the cheese set slightly so they are easier to pick up and eat.

Transfer the pinwheels to a serving platter or a warmed cast-iron skillet for a rustic presentation. Sprinkle with chopped fresh parsley or basil for a splash of color and fresh flavor, if using.

Serve warm or at room temperature with a small bowl of warmed pizza sauce or marinara on the side for dipping. Enjoy as a snack, appetizer, or fun kid-friendly dinner.

Pro Tips

• Do not oversauce. A thin layer of pizza sauce is all you need. Too much will make the tortillas soggy and cause the filling to squeeze out when rolling or slicing.
• Roll tightly. Keep a firm but gentle tension as you roll the tortillas so the spiral is snug. This gives you prettier pinwheels and helps them bake evenly.
• Chill before slicing. The 20-minute chill step makes a big difference in how neat your spirals look. For even cleaner cuts, use a serrated knife and wipe it clean every few slices.
• Use sturdy tortillas. Burrito-size, soft flour tortillas work best. Very thin tortillas may crack or tear when rolled.
• Serve on something warm. For parties, serve the pinwheels on a pre-warmed plate or skillet so they stay melty for longer.

Variations

• Veggie “Supreme” Pinwheels: Add a thin layer of very finely chopped bell peppers, black olives, and red onion on top of the cheese before rolling. Keep the layer light so the rolls still hold together.
• Extra-Cheesy Three-Cheese Version: Swap half of the mozzarella for provolone or cheddar, and add an extra 2 tablespoons of Parmesan. Bake as directed for an ultra-cheesy bite.
• No-Bake Cold Pinwheels: Skip the baking. Spread a thin layer of softened cream cheese mixed with Italian seasoning on each tortilla, then add sauce, cheese, and pepperoni. Roll, chill for 1–2 hours, slice, and serve cold.

Storage & Make-Ahead

Allow leftover pinwheels to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, arrange them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and slightly crisp again; or reheat briefly in an air fryer.

For make-ahead entertaining, you can assemble and roll the tortillas up to 24 hours in advance. Wrap the logs tightly and refrigerate. When ready to serve, slice, bake, and garnish as directed. You can also freeze unbaked logs for up to 1 month: wrap well, freeze, then thaw overnight in the refrigerator before slicing and baking.

Nutrition (per serving)

Approximate values per serving (4 pinwheels, 1/6 of the recipe): about 370 calories, 17 g protein, 22 g fat, 26 g carbohydrates, 2 g fiber, and 900 mg sodium. Actual values will vary based on the specific brands of tortillas, cheese, pepperoni, and sauce you use.