Pepperoni Pizza Tortilla Pinwheels

At a glance

What stands out: These fun pepperoni pizza tortilla pinwheels make a great appetizer or school lunch. Your kids will think they have hit the jackpot when they open their lunchbox and see these pizza roll ups!

How long it takes: 15 minutes to prep, 2 hours to chill
Equipment you’ll need: sharp knife, plastic wrap
Servings: 8 (3 to 4 roll ups each)

pizza tortilla pinwheels

Lunchbox ready. Tortilla pinwheels like these or our southwestern cream cheese roll ups make a great lunchbox addition. The nice thing about them is that you can make them in advance and slice off what you need as you’re prepping lunches. You can serve them with dipping sauces, and what kid doesn’t love that? We serve these with pizza sauce which seems like an obvious choice.

Great for entertaining, too. If you’re like us, when you’re prepping for a party, you’re always looking for ways to prepare things in advance. These are better if you make them a day in advance and then all you have to do is slice and serve!

Versatile. You can make pizza roll ups vegetarian by omitting the pepperoni. They’ll still have loads of great pizza flavor, especially if you serve them with pizza sauce. You can add different pizza “toppings,” but make sure they don’t have too high of a moisture content. Finely chopped vegetables are great, as long as you don’t add too many. Deli sliced ham works well too.

Keeping leftovers

Pepperoni pizza tortilla roll ups will keep for 2 to 3 days in the fridge. Any longer and the tortilla tends to become a little soggy.

• Yield: 8 (3 to 4 roll ups)
• Prep: 15 minutes
• Total: 2 hours 15 minutes

Ingredients

• 1 package (8 ounces) reduced fat cream cheese (can use regular if you prefer)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• ½ cup finely chopped sliced pepperoni
• 4 taco size flour tortillas (about 6 to 8 inches)
• pizza sauce, for dipping

Method

1. In a medium sized mixing bowl, mix together cream cheese, basil, oregano, garlic, mozzarella and pepperoni.
2. Spread about ½ cup of the cream cheese mixture onto each tortilla in an even layer, all the way to the edges.
3. Tightly roll up tortilla with the filling on the inside. Wrap tightly in plastic wrap. Repeat until all the tortillas are filled and rolled. If you use tortillas that are on the larger side, you may only need 3 tortillas.
4. Place wrapped rolls in fridge and chill for at least 2 hours.
5. When you're ready to serve, use a very sharp knife to slice each rolled up tortilla into pinwheels, about a half inch thick. Serve with pizza sauce for dipping.

Notes

Variations: Try different types of tortillas, such as whole wheat, gluten-free, tomato, or spinach. You can substitute thinly sliced ham for the pepperoni, or skip the meat and make vegetarian roll-ups. Try adding finely chopped vegetables such as bell pepper or onion.

Storage: Pizza pinwheels can be refrigerated for 2 to 3 days. They will become softer.