Alright, Here’s Why I’m Obsessed With These
Okay, if I’m being honest, the first time I made pepperoni pizza quesadillas I was mostly just panic-scrolling the fridge at 7:35pm trying to solve dinner while also stepping on a rogue LEGO (I have the foot scar to prove it). But turns out this became the meal my kids ask for oddly often—something about the crispy cheese edges and gooey insides, I think. Sometimes I make a little game out of seeing who can come up with the most creative ingredient tweak. Spoiler: my ten-year-old’s pickles idea wasn’t a winner, but we tried. Anyway, if you crave melty cheesy pizza things but don’t want to mess with dough (ugh, so sticky), stick around.
Why You'll Love This Little Pizza-Quesadilla Mash-Up
I usually whip this up when I’m:
- Short on time (which, when am I not?)
- Craving pizza but don't want to argue with my oven
- Dealing with near-empty groceries. Pepperoni and cheese live in my fridge like old friends.
My family goes a bit wild for these, and I’m not one to toot my own horn—okay, maybe a little toot. Even after a day of epic grocery store traffic jams (is it just me or do they cart-block on purpose?), I know I can serve this, everyone will eat, and I won’t have to beg. Also, less pizza-box guilt.
Here’s The Stuff You’ll Need (And What I Actually Use)
- Tortillas: 4 medium flour ones (but corn’s fine in a pinch — they’re a bit messier, though, just so you know)
- Shredded mozzarella: Big handful, probably like 1 to 1 ½ cups. I admit, I occasionally throw in cheddar or whatever white cheese is lurking around – works!
- Pepperoni slices: About 12-14 per quesadilla. My grandmother insisted on ‘Hormel’ pepperoni, but honestly, any version works fine (veggie pepperoni is surprisingly good, too, if you’re on team no-meat)
- Pizza sauce: A few spoonfuls per quesadilla, so, say, ½ cup-ish total. I sometimes use marinara, or even jarred spaghetti sauce if that’s what’s open
- Italian seasoning: Pinch or so; oregano and basil from the little shakers works
- Optional: Sliced black olives, chopped bell peppers, red onions, or (not for me) pineapple bits. My partner claims pineapple’s heresy, but go wild
- Olive oil or butter: For crisping things up
How I Actually Make Pepperoni Pizza Quesadillas
- Start by heating some olive oil (or butter, makes things a bit richer) in a skillet over medium. You don’t need a pool—just enough to make the bottom look shiny.
- Lay one tortilla flat. Smear with a couple spoonfuls of pizza sauce—but don't go nuts or it gushes out the sides in the pan. Sprinkle cheese over HALF. The cheese acts kind of like glue. Layer on pepperoni slices (I let mine overlap, you do you), then anything else you're adding. Dust over the seasoning.
- Fold the tortilla closed, kind of like a taco, and gently lay it in the pan. Pro tip (learned the hard way): press with a spatula so it sticks together as the cheese melts.
- Cook about 2-3 minutes per side. Flip when golden and crispy—I peek underneath a lot, but trust, it always looks a bit weird on the first flip but gets there. I usually sneak a crispy bit at this stage because who’s watching?
- Repeat with the rest. I sometimes use two pans when running late, but then I get distracted by my phone and burn one side—so do as you will.
- Cool a couple minutes before slicing into wedges. Or don’t wait, but you’ll need asbestos fingers.
Some Notes From the School of Hard Knocks
- If you overcrowd the pan, they get soggy instead of crispy and frankly, it’s just depressing
- Low heat makes ‘em chewy—medium is best, but if you crank it, they brown before the cheese melts (been there, ugly results)
- Once, I accidentally used sweet chili sauce instead of pizza sauce. Not for me, but hey, you might like it
Random Experiments I've Tried (For Better or Worse)
- BBQ sauce instead of pizza sauce: Strangely decent with chicken and onions but feels less "pizza" and more "random Tuesday"
- Roasted garlic: Fancy, but the little ones weren’t fans
- Low-carb tortillas: Meh—they kinda fell apart. Maybe because ours were a week old…anyway, not my fave
- Mozzarella pearls: Looks cool but leaks cheese lava everywhere. Use regular shreds!
Do You Need Any Fancy Gear?
I use a nonstick skillet, good enough for me. My old roommate used her panini press (gotta say, great grill lines, but harder to clean). No pan? I found you can sometimes get away microwaving—wrap in a paper towel—but you lose crispy magic. I’ve tried the oven broiler for batches but they go form pale to burnt real fast. You’ve been warned.
Will They Keep? (Kinda, But...)
In theory, these keep in an airtight box in the fridge for a day or two. Reheat in the skillet for best effect—microwave makes them floppy. That said, mine rarely last til the next day (leftover-wrangling teens in the house).
Honestly, How Should You Serve These?
I usually cut them into wedges and set out a little bowl for dipping—ranch dressing is popular here, but also extra pizza sauce or garlic sauce (seriously, try it). My son likes a side salad (aka lettuce torn up in a bowl) so call it balance. Once I put out breadsticks too, but that was way too much carby goodness, lesson learned.
Pro Tips (Learned the Hard Way)
- Let the quesadilla sit a minute before slicing or you’ll lose all the filling onto the board—I tried cutting too soon once and essentially made pizza nachos
- If you stack them right after cooking, they steam and get soggy (unless that’s your thing, but…why?)
- Don’t put the cheese all the way to the edge unless you like a mess. It oozes. Actually, it’s a little fun to pick off the crispy leaked bits, so maybe ignore this step if you prefer
What People Have Actually Asked Me
- Can you use a different meat or make it veggie?
- Yep! I’ve made chicken pizza quesadillas, and veggie ones with mushrooms and roasted peppers. No rules here.
- How do you get them really crispy every time?
- Don't skimp on the oil or butter and use medium heat—too hot, they’ll burn. And press them a bit with your spatula. Oh, sometimes I finish mine in the oven for extra crunch, but unless you enjoy dirtying another pan, don't bother.
- Can you make these ahead?
- Hmm. You can, but they’re best right away. If you do, wrap them in foil and re-crisp in a pan. Otherwise, it’s just not quite as magical.
- What's the best cheese?
- Classic shredded mozzarella, but sometimes I toss in a bit of Monterey Jack or provolone if that's what I have. Actually, provolone melted weird for me last week—maybe shred it yourself.
- Where do you get your pepperoni?
- Lately, I like grabbing it from the deli counter (it tastes more "real" somehow). But supermarket bagged slices do the trick. You can even order online—I've had good luck with Salami Made, if you're in the States.
One last thing: I once made these for a last-minute park picnic and friends kept asking for the recipe (someone even called them "pizzadillas," which kinda stuck). So here you go, in all its crispy cheesy glory. Enjoy and feel free to make it your own! If you’re looking for more lazy pizza inspo, check out Smitten Kitchen’s French Bread Pizza—absolute classic and it’s wildly adaptable too.
Ingredients
- 8 medium flour tortillas
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 cup sliced pepperoni
- ¾ cup pizza sauce
- ¼ cup sliced black olives
- ¼ teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
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1Preheat a large skillet or griddle over medium heat.
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2Lay 4 tortillas flat and spread about 2 tablespoons of pizza sauce evenly over each.
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3Sprinkle mozzarella and cheddar cheeses evenly over the sauce, then top with pepperoni slices and black olives. Sprinkle with dried oregano.
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4Place a second tortilla on top of each filled tortilla to form a sandwich.
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5Brush the top lightly with olive oil. Place quesadillas, oil side down, on the skillet, then brush the other side with more oil. Cook for 2-3 minutes per side or until golden brown and cheese is melted.
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6Remove from skillet, slice into wedges, and serve hot with extra pizza sauce for dipping.
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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