The easiest way to translate pizza night into finger food: soft low-carb tortillas filled with marinara, melty mozzarella, and pepperoni, rolled tight, brushed with olive oil, and baked until golden. These Savory Cheesy Pepperoni Pizza Roll Ups take about 25 minutes from start to finish and are perfect for a quick weeknight dinner, a game-day snack, or a kid-friendly lunchbox upgrade. If you like bold pepperoni flavors, you might also enjoy this take on a meaty snack for entertaining, such as the beef pepperoni snack inspiration I often turn to when feeding a crowd.
Why you’ll love this dish
These roll ups hit familiar pizza notes without the fuss of dough. They’re:
- Fast: Assemble in minutes and bake in under 20.
- Low-carb friendly: Using low-carb tortillas keeps the carbs down without sacrificing the pizza taste.
- Crowd-pleasing: Kids and adults both love melty cheese and spicy pepperoni.
- Portable: Great for picnics, lunchboxes, or dips at a party.
“A lifesaver for busy evenings — cheesy, crisp, and everyone asks for seconds.” — a regular at my test kitchen
Because the assembly is straightforward, you can adapt them for picky eaters or upgrade them for a fancier snack plate.
Step-by-step overview
This recipe is simple: spread marinara on tortillas, layer cheese and pepperoni, roll tightly, brush with olive oil, and bake seam-side down until crisp. The goal is a sealed cylinder so cheese stays inside while the exterior turns golden and crunchy. After a short rest, slice into pinwheels for serving. The whole process favors quick, confident hands rather than complicated technique, which makes it perfect for busy cooks.
What you’ll need
- 4 low-carb tortillas (medium size)
- 8 tablespoons marinara sauce (about 2 tablespoons per tortilla)
- 2 cups shredded mozzarella cheese
- 20 slices pepperoni (about 5 per tortilla)
- 2 tablespoons olive oil (for brushing)
Ingredient notes and substitutions:
- Tortillas: Use low-carb for fewer carbs, or swap to regular flour or whole wheat if you prefer. For a gluten-free option, use a firm gluten-free wrap that holds together when rolled.
- Marinara: Choose a flavorful jarred sauce or use leftover pizza sauce. A thicker sauce reduces sogginess.
- Cheese: Freshly shredded mozzarella melts better than pre-shredded (which often contains anti-caking agents).
- Pepperoni: Swap for turkey pepperoni for a leaner option, or use sliced cooked sausage for a heartier filling.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a light coat of oil.
- Lay each low-carb tortilla flat on a clean work surface.
- Spread about 2 tablespoons of marinara sauce evenly over each tortilla, leaving a small border at the edge to prevent overflow.
- Sprinkle a generous layer of shredded mozzarella over the sauce so the cheese covers most of the surface.
- Arrange 5 slices of pepperoni on top of the cheese on each tortilla, distributing them evenly.
- Tightly roll each tortilla, keeping the filling compact as you go. Tuck the ends under if needed.
- Brush the outside of each roll-up with olive oil to encourage even browning.
- Place the roll-ups seam-side down on the prepared baking sheet, spaced slightly apart.
- Bake in the preheated oven for 15–20 minutes, or until the tortillas are golden and crisp and the cheese has melted inside.
- Allow the roll-ups to cool for a minute, then slice into pinwheels and serve.
Timing tip: If your oven runs hot, check at 12 minutes to avoid over-browning.
Best ways to enjoy it
These roll ups work as an appetizer, main course for a light dinner, or a party platter item. Serve them:
- With extra warm marinara or garlic butter for dipping.
- Alongside a crisp green salad and roasted vegetables for a balanced meal.
- On a snack board with olives, pickles, and cured meats for variety.
For breakfast-for-dinner pairings, try them with other quick bites like the quick sausage egg roll-ups breakfast idea to build a savory spread.
Storage and reheating tips
Refrigeration: Store cooled roll ups in an airtight container in the fridge for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes, or in a toaster oven, until heated through and crisp.
Freezing: Wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F oven for about 18–22 minutes, flipping halfway, until warmed and crisp.
Microwave: Quick but will soften the tortilla. Microwave on medium power for 30–60 seconds to warm, then finish in a hot skillet or toaster oven for a minute to restore crispness.
Food safety: Always cool to room temperature (no more than two hours out) before refrigerating. Reheat to steaming hot (165°F internal) before serving.
Helpful cooking tips
- Prevent soggy wraps: Don’t overload with sauce. A thin, even layer keeps the tortilla from getting soggy.
- Seal the seam: Roll tightly and place seam-side down on the baking sheet so the roll seals during baking.
- Crisp exterior: Brushing with olive oil helps with browning. For extra crunch, sprinkle a little grated Parmesan on the outside before baking.
- Cheese melt: Use shredded cheese and avoid packing too much—overstuffing can cause leaks.
- Make ahead: Assemble, wrap individually in plastic, and refrigerate up to a day before baking. Add a few extra minutes to baking time if they come straight from the fridge.
Creative twists
- Veggie version: Replace pepperoni with sautéed mushrooms, roasted red peppers, and spinach. Add Italian seasoning to the sauce.
- Spicy kick: Layer with pepper jack cheese and jalapeño slices, or brush the outside with chili-infused oil.
- BBQ chicken: Swap marinara for BBQ sauce, use shredded cooked chicken and cheddar instead of mozzarella.
- Gluten-free or keto: Use a certified low-carb or almond-flour tortilla for stricter keto. For a grain-free option, try thin egg wraps.
- Mini party bites: Use quartered tortillas or cut rolled up logs in half before baking for bite-sized pinwheels.
Common questions
Q: How long does prep and cook take in total?
A: Plan for about 10 minutes to assemble and 15–20 minutes to bake — roughly 25–30 minutes total.
Q: Can I make these ahead and bake later?
A: Yes. Assemble and wrap in plastic; refrigerate up to 24 hours. When ready, brush with oil and bake a bit longer (about 18–22 minutes) since they’ll be cold.
Q: Will they fall apart when I slice them?
A: If rolled tightly and baked seam-side down, they should hold together. Let them rest a minute after baking so the cheese firms slightly before slicing.
Q: Can I freeze them before or after baking?
A: Freeze either way. For best texture, wrap and freeze before baking and bake from frozen at 375°F for 18–22 minutes. If frozen after baking, reheat in the oven to crisp.
Q: What’s the best way to reheat so they stay crispy?
A: Reheat in a toaster oven or conventional oven at 350–375°F for 8–10 minutes (or until heated through). A quick pan-sear on medium heat for 1–2 minutes per side also works.
Q: Are these suitable for kids?
A: Absolutely. They’re easy to hold, customizable, and the flavors are widely appealing. Cut into smaller pinwheels for little hands.
If you have other ingredient swaps you’re curious about or want a vegetarian version, tell me what you have on hand and I’ll suggest tweaks.
Savory Cheesy Pepperoni Pizza Roll Ups
Ingredients
For the Roll Ups
- 4 medium low-carb tortillas Use low-carb for fewer carbs, or swap to regular flour or whole wheat if preferred.
- 8 tablespoons marinara sauce About 2 tablespoons per tortilla. Choose a flavorful jarred sauce or use leftover pizza sauce.
- 2 cups shredded mozzarella cheese Freshly shredded mozzarella melts better than pre-shredded.
- 20 slices pepperoni About 5 per tortilla. Swap for turkey pepperoni for a leaner option.
- 2 tablespoons olive oil For brushing the roll ups before baking.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a light coat of oil.
- Lay each low-carb tortilla flat on a clean work surface.
- Spread about 2 tablespoons of marinara sauce evenly over each tortilla, leaving a small border at the edge.
- Sprinkle a generous layer of shredded mozzarella over the sauce, covering most of the surface.
- Arrange 5 slices of pepperoni on top of the cheese on each tortilla.
- Tightly roll each tortilla, keeping the filling compact and tuck the ends under if needed.
- Brush the outside of each roll-up with olive oil.
- Place the roll-ups seam-side down on the prepared baking sheet, spaced slightly apart.
Baking
- Bake in the preheated oven for 15–20 minutes, or until the tortillas are golden and crisp.
- Allow the roll-ups to cool for a minute, then slice into pinwheels and serve.