Catching Up Over Pizza (Roll-Ups, That Is!)
So last Friday night (felt like a Tuesday, honestly), I came home craving something pizza-ish but, you know, without the whole debate about whose turn it is to clean the pizza stone — plus I was absolutely done with dough sticking to the countertop. My youngest piped up, "Hey, can we have the cheesy roll-y things again?" and that was all the motivation I needed. I swear, these Cheesy Pepperoni Pizza Roll-Ups with Low-Carb Tortillas are basically my shortcut to pizza-night happiness, minus the flour tornado that usually hits the kitchen. If you've ever hovered over a pan wondering if something's supposed to bubble that much, we're definitely the same kind of cook.
Why I Keep Coming Back to These
I make these when I want to cheat my way to a pizza fix. My family goes absolutely bonkers for them—probably because you can't really lose when pepperoni and melty cheese are involved. And on busy nights (which is, uh, most nights), I just don't want to wrangle pizza dough. I refuse.
Actually, there was this one time I tried to make my own dough and it turned into a crime scene... never again.
Anyway, they're also perfect if my carb-conscious sister is visiting. She once told me they're like "pizza's slightly healthier cousin who also knows how to party," whatever that means.
What's In 'Em (And What Isn't)
- 4–5 low-carb tortillas (I've used Mission, but Aldi's store-brand works totally fine. My gran used to say, "Branded or not, it's the love that counts." Sure, gran.)
- 1 cup shredded mozzarella cheese (sometimes I'll sneak in Monterey Jack if I've got it — no one's ever noticed)
- ½ cup sliced pepperoni (if pepperoni isn't your thing, cooked, crumbled sausage is surprisingly good, or try chopped mushrooms for veggie vibes)
- ¼ cup pizza sauce (store-bought is usually my go-to, but in a pinch, leftover pasta sauce works. I did it once with tomato ketchup in desperation, but let’s not dwell on that.)
- ½ teaspoon dried oregano (or Italian seasoning, if that’s what you’ve got)
- Handful chopped fresh basil (I skip it if I don't have any – not worth a special trip)
- Olive oil (enough for brushing, or use spray if you’re lazy like I sometimes am)
- Pinch of garlic powder (totally optional; sometimes a little more fun)
How I Actually Do These
- Crank your oven up to 400°F (or, well, whatever your oven claims is 400 — mine can't be trusted; I use an oven thermometer, which may or may not be accurate).
- Lay out the tortillas. Spread a generous spoonful of pizza sauce on each one, but don't go all Picasso — just aim for most of the surface. If you run out, a little smear is enough.
- Scatter a good handful of shredded cheese across the sauce. (This is usually where I sneak a few bits straight form the bag. Cheese tax, right?)
- Add the pepperoni slices—the more, the better in my book—or your swap-in sausage, mushrooms, or whatever.
- Sprinkle oregano and basil across, maybe a tiny dusting of garlic powder. If you're feeling extra, add a little more cheese—no judgements here.
- Roll each tortilla up firmly into a tight log; a little filling will tumble out, but just call it "chef's treat." Place them seam-side down on a foil-lined baking sheet (I spray it, because I'm not a fan of scraping burnt cheese after dinner).
- Brush the tops with olive oil (or spray — honestly makes life easier).
Throw another little pinch of oregano across if you feel sassy. - Bake about 12–15 minutes, until golden and oozy. Don't worry if cheese leaks out — it always does. That crispy cheese is, like, a treasure.
- Let 'em rest a couple of minutes (I’ve burned my mouth too many times… patience pays off)
- Slice, dunk in extra sauce, and try not to eat them all before anyone else wanders into the kitchen.
Notes That I've Figured Out the Hard Way
- Crispy edges are inevitable, so don't panic if some bits look pretty dark. That's the good stuff. Actually, if you slightly overbake these, they're still great—just more like pizza chips, which isn't exactly a tragedy.
- The cheese-to-meat ratio is personal. Some days, I'm in a "more cheese, less pepperoni" mood—which, okay, is most days.
- If the tortillas start unraveling, I sometimes just smush them together in the pan and pretend it's a new style of pizza bake.
- Totally fine to use nonstick foil; I only remember about half the time, though.
Weird Variations and One That Went Sideways
- For breakfast, I've swapped in scrambled eggs and bacon instead of pepperoni. Surprisingly tasty! Probably not for Italian purists.
- One time, I added pineapple and ham—my husband wasn't impressed, but I kind of liked it. Maybe needs less sauce.
- Tried doing a "cheeseburger" version with ground beef and pickles. Let's just say, nobody's asked for it again…
On Equipment (Or, Improvise and Overcome)
I bake these on a standard baking sheet, but if you don't have one (happened to me at a holiday rental), even an oven-safe skillet or casserole dish will work. Slightly different crunch, still delicious. Don't sweat the small stuff, honestly.
Keeping Them Fresh (Though They Rarely Last)
If by some miracle there are leftovers, I store 'em in an airtight container in the fridge. They're not bad cold—kinda like vending machine pizza, but in a good way? They're best if reheated in a skillet or toaster oven, but microwave is fine if you're too hungry to care. In my house, they never make it more than a day, though—people are much too quick.
Our Favorite Ways to Serve
Honestly, these are just perfect as is, but I like a little bowl of extra pizza sauce for dipping.
If it's movie night, I'll toss together a quick green salad on the side, sort of as a peace offering to the nutrition gods. My dad likes his with a dash of hot honey—I've tried it, not bad!
Lessons Learned (aka Don’t Rush It...)
- I once tried to skip resting after baking, bit right in. Regretted it—scorched tongue for days. Let them cool a tad.
- Rolling too loosely means cheese avalanche – but on second thought, sometimes that’s the best part.
- I thought pre-shredded cheese would be easier, but it actually makes things a little clumpier. Still, totally use it if you're in a hurry.
Questions I’ve Actually Gotten
- Can I freeze these? Kinda! They crisp up better from the fridge, but when I froze them, they needed a longer bake to get that nice crunch.
- Can I make these dairy-free? Yep, just use your favourite plant-based cheese. The melt factor's a bit different, but still counts as pizza in my book.
- What low-carb tortilla do you recommend? I usually stick with Mission or the ones at my local supermarket, but Budget Bytes has a homemade version that's worth a shot if you’re feeling fancy.
- Could I air-fry these? Probably! I tried it once at 375°F for about 5–7 minutes, but I did have one roll try to escape the basket—so maybe weigh them down a little.
- What if my roll-ups fall apart? Eh, call it 'deconstructed pizza' and enjoy. Happens to the best of us. Happens to me a lot, to be honest.
- Where did you find that pizza sauce? Oh! My favorite’s from Rachael Ray’s recipe here, but—no shame—Rao’s from the jar is tasty too.
Anyway, if you give these a try, let me know! Or just let me know what you substitute, because half the fun is seeing how these mutate from kitchen to kitchen. If you've read this far, you probably like easy pizza almost as much as I do, or you're procrastinating cleaning the actual pizza pan—which I totally understand. Happy rolling!
Ingredients
- 4 low-carb tortillas
- 1 cup shredded mozzarella cheese
- 16-20 slices of pepperoni
- ½ cup sugar-free pizza sauce
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Lay the low-carb tortillas flat and spread 2 tablespoons of pizza sauce over each, leaving a border around the edges.
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3Sprinkle mozzarella cheese evenly over the sauce, then top each tortilla with 4-5 slices of pepperoni.
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4Sprinkle with grated Parmesan, oregano, and garlic powder. Roll each tortilla tightly into a log.
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5Place the roll-ups seam side down on the prepared baking sheet. Brush tops lightly with olive oil.
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6Bake for 12-15 minutes or until cheese is melted and tortillas are golden. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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