Cheesy Pepperoni Pizza Roll-Ups with Low-Carb Tortillas
Pizza night just got a serious upgrade.
And by upgrade, I mean you’re about to make something that tastes like pizza, looks way fancier, and takes about 20 minutes from start to finish.
These pizza roll-ups are what happens when you take all the good parts of pizza and wrap them up in a crispy, golden, low-carb tortilla.
I started making these on nights when I wanted pizza but didn’t want to deal with dough or wait an hour for delivery.
The result?
Something that honestly might be better than regular pizza.
They’re crispy on the outside, loaded with melted cheese and pepperoni on the inside, and you can eat them with your hands without the grease sliding off like traditional pizza.
Plus, using low-carb tortillas means you can eat three of these and not feel like you need a nap immediately after.
Trust me, once you make these, they’ll become your new weeknight dinner on repeat.
Quick Stats at a Glance
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 6 roll-ups | Easy |
Why You’ll Love These: Crispy exterior, gooey melted cheese center, and all the pizza flavor without the carb crash. Perfect for busy weeknights when you want something that tastes indulgent but comes together in less than 30 minutes.
What You’ll Need
Main Ingredients
For the Roll-Ups:
- 6 low-carb tortillas (8-inch size)
- 1½ cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 36 slices pepperoni (6 per roll-up)
- 1 cup pizza sauce + extra for dipping
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
For the Garlic Butter Topping:
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 2 tablespoons grated parmesan
- Fresh basil or parsley (optional)
Also Read: Bubble Up Pizza Bake
Tools You’ll Need
| Essential | Optional But Helpful |
|---|---|
| Baking sheet | Pizza cutter (for neat slicing) |
| Parchment paper | Second baking sheet (for double batch) |
| Pastry brush | Silicone brush (easier cleanup) |
| Small mixing bowl | Microplane (for fresh parmesan) |
| Toothpicks |
Pro Tips From My Kitchen 🔥
Tip #1: Don’t Overfill
I know it’s tempting to load these up with all the cheese and pepperoni, but restraint is your friend here.
Overfilling = cheese explosion in your oven = sad, deflated roll-ups.
Stick to about 6 slices of pepperoni and ¼ cup of cheese per tortilla. Your future self will thank you.
Tip #2: The Toothpick Strategy
Place two toothpicks per roll-up to keep them sealed tight while baking.
Put one near each end, about an inch from the edges.
This prevents them from unrolling and keeps all that melted cheese where it belongs (inside, not on your baking sheet).
Tip #3: Double Butter Application
Brush them with butter before AND after baking.
The butter before baking helps them get golden and crispy.
The butter after baking (mixed with garlic and parmesan) makes them taste like garlic bread met pizza and had a baby. 💯
Tip #4: The 2-Minute Rule
Let them cool for 2-3 minutes before eating.
I know this is torture, but that cheese is molten lava hot right out of the oven.
Give them a minute to cool down so you don’t burn the roof of your mouth off.
Tip #5: Warm Those Tortillas
Pop them in the microwave for 10-15 seconds before rolling.
Cold tortillas = cracking nightmare.
Warm tortillas = smooth rolling dream.
How to Make Pizza Roll-Ups (Step-by-Step)
Step 1: Get Your Oven Ready
Preheat your oven to 400°F.
Line a baking sheet with parchment paper.
Mix the mozzarella and parmesan together in a bowl.
In a separate small bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
Time-Saving Hack: Do all your prep work before you start assembling. Trust me, once you start rolling, you want everything within arm’s reach.
Also Read: Sourdough Discard Blueberry Muffins
Step 2: Warm the Tortillas
Place your tortillas on a microwave-safe plate and heat for 10-15 seconds.
This makes them easier to roll without cracking.
Why this matters: Room temperature or cold tortillas will crack when you try to roll them. Warm, pliable tortillas = no tears (both literal and emotional).
Step 3: Assembly Time
Lay one tortilla flat on your work surface.
Spread about 2-3 tablespoons of pizza sauce over the entire tortilla, leaving about a half-inch border around the edges.
Sprinkle about ¼ cup of the cheese mixture evenly over the sauce. Don’t pile it all in the center.
Place 6 pepperoni slices across the tortilla. Add a tiny pinch of red pepper flakes if you like heat.
Starting from one edge, roll the tortilla up tightly (think burrito style).
Secure with two toothpicks placed about an inch from each end.
Repeat with the remaining tortillas.
| Layer Order | Amount | Pro Tip |
|---|---|---|
| Pizza sauce | 2-3 tablespoons | Leave ½-inch border |
| Cheese mixture | ¼ cup | Spread evenly, don’t pile |
| Pepperoni | 6 slices | Space them out |
| Red pepper flakes | Tiny pinch | Optional but 🔥 |
Step 4: Brush and Bake
Place all roll-ups seam-side down on your prepared baking sheet.
Brush each one generously with the olive oil and garlic mixture.
Bake for 12-15 minutes, until the tortillas are golden brown and crispy and the cheese is melted and bubbly.
Visual check: You should see some cheese bubbling out the ends. That’s when you know they’re perfect.
Step 5: The Finishing Touch
While they’re baking, mix together 2 tablespoons melted butter with ½ teaspoon garlic powder and 2 tablespoons grated parmesan.
As soon as the roll-ups come out of the oven, brush them with this butter mixture.
The heat from the roll-ups will melt the butter and parmesan into this incredible garlic-butter crust.
Let them cool for 2-3 minutes, then carefully remove the toothpicks.
Cut each roll-up in half at an angle (this makes them look fancier and easier to handle).
Garnish with fresh basil or parsley if you’re feeling fancy.
Serve with extra pizza sauce for dipping.
Substitutions and Variations
Protein Swaps
| Instead of Pepperoni | Use This | Notes |
|---|---|---|
| Italian sausage | Cooked and crumbled | Adds more heartiness |
| Grilled chicken | Diced into small pieces | Great for a lighter option |
| Ham | Thin sliced | Classic Hawaiian vibes |
| Bacon | Cooked and crumbled | Because bacon makes everything better |
| Ground beef | Cooked and seasoned | Taco-pizza fusion |
Veggie Version 🌱
Skip the meat and load these up with:
- Sautéed mushrooms
- Bell peppers (diced small)
- Caramelized onions
- Black olives
- Sun-dried tomatoes
- Spinach (wilted and squeezed dry)
Important: Make sure you drain any excess moisture from the veggies first, or you’ll end up with soggy roll-ups.
Also Read: Olive Oil Dip For Bread
Cheese Options
| Original Cheese | Swap It For | Flavor Profile |
|---|---|---|
| Mozzarella | Keep this one! | The stretch factor is essential |
| Parmesan | Asiago | Nuttier, sharper |
| Parmesan | Romano | More intense, salty |
| Parmesan | Sharp cheddar | Extra tangy kick |
Flavor Twists
Spicy Version: Add sliced jalapeños with the pepperoni, or mix hot sauce into your pizza sauce
Supreme Style: Combine pepperoni, sausage, peppers, and onions
BBQ Chicken: Use BBQ sauce instead of pizza sauce, add cooked chicken and red onion
Margherita Style: Skip the pepperoni, add fresh mozzarella and fresh basil after baking
Meat Lovers: Mix pepperoni, sausage, bacon, and ham
Tortilla Options
| Tortilla Type | Net Carbs | Baking Notes |
|---|---|---|
| Low-carb tortillas | 4-6g | Perfect as written |
| Regular flour tortillas | 20-25g | May need 1-2 extra minutes |
| Whole wheat tortillas | 18-22g | Slightly nuttier flavor |
| Spinach or tomato wraps | 15-20g | Adds color and subtle flavor |
Make Ahead Tips ⏰
Refrigerator Method
Assemble completely through Step 3 and refrigerate for up to 24 hours before baking.
Cover tightly with plastic wrap.
When ready to eat, brush with the oil mixture and bake as directed.
Add 2-3 extra minutes to the baking time since they’re starting cold.
Freezer Method
You can freeze the assembled (unbaked) roll-ups for up to 2 months.
How to freeze properly:
- Assemble roll-ups completely with toothpicks
- Place on a baking sheet and freeze for 2 hours
- Transfer to a freezer bag once solid
- Label with date and baking instructions
To bake from frozen: Don’t thaw. Bake at 400°F for 18-20 minutes.
Meal Prep Win: Make a double batch on Sunday, freeze half, and you’ve got pizza night sorted for next week with zero effort.
Nutritional Breakdown (Per Roll-Up)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 | – |
| Protein | 14g | 28% |
| Total Carbs | 12g | 4% |
| Net Carbs | 6g | – |
| Fat | 16g | 21% |
| Fiber | 6g | 21% |
| Sodium | 680mg | 30% |
Note: Numbers vary depending on your specific low-carb tortilla brand. Some have more fiber and fewer net carbs.
Comparison: Pizza Roll-Ups vs. Regular Pizza
| Item | Calories | Net Carbs | Prep Time |
|---|---|---|---|
| 2 pizza roll-ups | 490 | 12g | 25 minutes |
| 2 slices regular pizza | 570 | 52g | 60+ minutes |
| 2 slices frozen pizza | 620 | 58g | 35 minutes |
What to Serve With These
Light & Fresh Sides
Simple Side Salad
- Mixed greens, cherry tomatoes, Italian dressing
- Keeps it light and balanced
Caesar Salad
- The classic pizza pairing
- Crisp romaine, parmesan, croutons, creamy dressing
Cucumber Tomato Salad
- Refreshing and crunchy
- Pairs perfectly with the richness of the roll-ups
Also Read: Caramel Apple Muffins
Go All In Sides
| Side Dish | Why It Works | Time to Make |
|---|---|---|
| Garlic knots | Full pizza party mode | 20 minutes |
| Mozzarella sticks | Double cheese situation | 15 minutes |
| Zucchini fries | Lighter but still indulgent | 25 minutes |
| Roasted vegetables | Balances the richness | 30 minutes |
Leftovers and Storage 📦
Refrigerator Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Don’t microwave them! You’ll end up with soggy, sad roll-ups.
How to Reheat (The Right Way)
Oven Method (Best):
- Preheat to 350°F
- Place roll-ups on a baking sheet
- Heat for 8-10 minutes until crispy
Air Fryer Method (Fastest):
- Set to 350°F
- Heat for 5-6 minutes
- No need to preheat
Toaster Oven Method:
- Set to 350°F
- Heat for 7-9 minutes
- Perfect for 1-2 roll-ups
Real Talk: They lose some crispiness after being refrigerated, but proper reheating brings back about 85% of that fresh-from-the-oven magic.
Time-Saving Hacks ⚡
Night Before Prep
Do This:
- Mix your cheeses → store in fridge
- Measure your seasonings → store in small containers
- Portion out your pepperoni → cover and refrigerate
When Dinner Rolls Around:
You’re basically just assembling and baking. Cuts your active time in half.
Speed Assembly Line
Set up your workspace like this:
Left to right:
- Tortillas
- Pizza sauce + spoon
- Cheese mixture + measuring cup
- Pepperoni
- Toothpicks
- Baking sheet
You’ll fly through these in under 10 minutes.
Batch Cooking Strategy
| Strategy | Time Investment | Payoff |
|---|---|---|
| Single batch (6) | 25 minutes | Dinner for 2-3 people |
| Double batch (12) | 35 minutes | Freeze 6, eat 6 |
| Triple batch (18) | 50 minutes | Freeze 12, eat 6 |
Common Mistakes (And How to Avoid Them) 🚫
Mistake #1: Using Too Much Sauce
The Problem: Soggy, messy roll-ups that fall apart
The Fix: Stick to 2-3 tablespoons per tortilla. That’s it.
Also Read: Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce
Mistake #2: Not Securing with Toothpicks
The Problem: Roll-ups unravel in the oven, cheese everywhere
The Fix: Two toothpicks per roll-up, placed near the ends
Mistake #3: Skipping the Warm-Up Step
The Problem: Cracked tortillas, filling spilling out
The Fix: 10-15 seconds in the microwave before rolling
Mistake #4: Overcrowding the Pan
The Problem: Uneven cooking, some crispy, some soggy
The Fix: Leave at least 1 inch between each roll-up
Mistake #5: Cutting Them Too Soon
The Problem: All the cheese runs out, messy disaster
The Fix: Wait 2-3 minutes after baking before cutting
FAQ (Your Questions Answered)
Q: Can I use regular pizza dough instead of tortillas?
A: You can, but you’d be making something different at that point (basically a stromboli). These are specifically designed to work with tortillas because they’re thinner and get crispier faster.
Q: Why are my roll-ups getting soggy?
A: Usually this happens for one of two reasons:
- Too much sauce (use only 2-3 tablespoons per tortilla)
- Pepperoni releasing too much grease (blot it with paper towels first)
Also make sure you’re using pizza sauce, not marinara. Marinara is thinner and will make them soggy.
Q: Can I make these in an air fryer?
A: Yes! Air fry at 375°F for 8-10 minutes.
Just make sure they’re not touching each other so the air can circulate properly.
Q: Do I have to use low-carb tortillas?
A: Nope. Regular flour tortillas work great.
The cooking time stays the same, you just won’t get the low-carb benefit.
Q: Can I freeze these after baking?
A: You can, but they’re much better frozen before baking.
If you do freeze them after baking, reheat in the oven at 350°F until heated through and crispy again (about 10-12 minutes).
Q: My tortillas keep cracking when I roll them. What am I doing wrong?
A: Warm them up first.
Cold tortillas = cracking disaster.
Pop them in the microwave for 10-15 seconds before rolling.
Q: Can I add more vegetables?
A: Sure, but make sure they’re cooked first and well-drained.
Raw vegetables will release moisture as they cook and make your roll-ups soggy.
Sauté your veggies, let them cool, then squeeze out excess moisture before adding.
Q: How do I know when they’re done?
A: Look for these signs:
- Tortillas are golden brown and crispy
- Cheese is bubbling out the ends slightly
- You can smell the garlic butter
If the tortilla is still pale, give it another 2-3 minutes.
Q: Can I make these dairy-free?
A: You can use dairy-free mozzarella and parmesan alternatives.
Just know that they won’t melt quite the same way.
Violife and Daiya brands work pretty well.
Q: What if I don’t have toothpicks?
A: You can try placing them seam-side down and pressing firmly before baking.
But honestly, toothpicks are your best friend here. They’re like $2 for a box of 500.
Wrapping Up
These pizza roll-ups are about to become your new favorite weeknight dinner.
They’re quick, they’re satisfying, and they hit that pizza craving without the hassle of making actual pizza.
Plus, using low-carb tortillas means you can have your pizza and eat it too (literally).
The crispy exterior with all that melted cheese and pepperoni inside is just chef’s kiss.
And the best part?
You can customize them however you want. Feeling spicy? Add jalapeños. Want it veggie? Load up the veggies. Craving meat? Go supreme style.
Make a batch tonight and I promise you’ll be adding these to your regular dinner rotation.
And when you do, come back and let me know how they turned out.
Did you add any fun toppings? Did you make them spicy? Did your family devour them in 5 minutes flat?
Drop a comment below with your thoughts, your variations, and any questions you have.
Now go make some pizza roll-ups. Your taste buds will thank you. 🍕
