Cheesy Pepperoni Pizza Roll-Ups

These Cheesy Pepperoni Pizza Roll-Ups are my quick and easy solution when I’m craving pizza but want to keep things low-carb and fuss-free. With melty cheese, zesty pizza sauce, and crispy pepperoni all wrapped in a golden tortilla, they taste like a handheld pizza pocket—without the carbs or the wait for delivery.

Why You’ll Love This Recipe

I love these roll-ups because they hit all the right pizza notes—cheesy, saucy, and perfectly savory—without needing to roll out dough or fire up the oven. They come together in just minutes and are ideal for snacks, lunches, or even game-day appetizers. Plus, they’re keto-friendly and easy to customize with whatever pizza toppings I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 low-carb flour tortillas
½ cup pizza sauce (plus extra for dipping)
1 cup shredded mozzarella cheese
20–24 slices pepperoni
1 tbsp olive oil or butter (for pan-frying)
optional: Italian seasoning, red pepper flakes

Directions

1. I lay the tortillas flat and spread a thin layer of pizza sauce on each one, leaving a small border around the edges.

2. I sprinkle a generous amount of shredded mozzarella over the sauce, then layer on the pepperoni slices.

3. I roll each tortilla up tightly, tucking in the sides slightly if I want a neater roll.

4. In a skillet over medium heat, I heat the olive oil or butter, then place the roll-ups seam-side down.

5. I cook them for 2–3 minutes per side until golden brown and crispy, flipping carefully with tongs.

6. I let them rest for a minute, then slice in halves or thirds and serve with warm pizza sauce for dipping.

Servings and timing

This recipe makes 4 roll-ups (about 8–12 pieces when sliced).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I sometimes add cooked sausage, sautéed mushrooms, or olives for extra flavor.

• A sprinkle of Parmesan on the outside of the roll-up before pan-frying gives them a crispy, cheesy crust.

• I use marinara or spicy arrabbiata sauce when I want a little more kick.

• For a vegetarian version, I swap pepperoni for bell peppers, onions, and black olives.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or toaster oven to keep them crispy. The microwave works too, but they’ll be softer. I don’t recommend freezing them, as the tortillas can get soggy when thawed.

FAQs

Can I bake these instead of pan-frying?

Yes, I’ve baked them at 375°F (190°C) for about 10–12 minutes until crispy, flipping halfway through.

What kind of tortillas work best?

I use low-carb flour tortillas, but any soft tortilla will work. For ultra-low-carb, I’ve used egg wraps or cheese-based wraps.

Can I make them ahead?

Absolutely. I assemble the roll-ups and store them in the fridge, then cook them fresh when I’m ready to eat.

Are these really keto-friendly?

Yes, as long as I use low-carb tortillas and keep an eye on the sauce’s sugar content. They’re a great option for satisfying cravings on a keto or low-carb diet.

What’s the best dipping sauce?

Classic pizza sauce is my go-to, but I also like using garlic butter, ranch, or a spicy marinara.

Conclusion

These Cheesy Pepperoni Pizza Roll-Ups are my favorite way to satisfy my pizza cravings without the carbs or the effort. They’re quick, melty, and loaded with flavor—everything I love about pizza in a grab-and-go format. Whether I’m making them for myself or serving them to a hungry crowd, they always hit the spot.