Pepperoni Pizzadillas

If there’s one thing I can always count on to make the whole family happy, it’s pizza. But when we’re short on time and long on cravings, these Pepperoni Pizzadillas come to the rescue every single time. Think of them as your favorite pepperoni pizza tucked into a golden, crispy quesadilla—gooey mozzarella, zesty pizza sauce, and that classic pepperoni punch, all ready in under 15 minutes. Yes, you read that right—fifteen.

I stumbled upon this genius combo on a busy weeknight when I had exactly three things in the fridge: tortillas, cheese, and a half-used jar of pizza sauce. Add a handful of pepperoni slices I had leftover from Friday night’s pizza night, and the pizzadilla was born. One bite in and my kids were hooked. Now it’s a regular request around here, especially when we want something fun but don’t feel like making a full homemade pizza.

These pizzadillas are perfect for everything from game day snacks to after-school dinners. They’re simple, satisfying, and endlessly customizable. And let’s be honest—anything with melted cheese inside a crispy tortilla is already a win, right?

Ingredients You’ll Need

• 4 large flour tortillas

• 1 cup shredded mozzarella cheese

• ½ cup pizza sauce (plus more for dipping)

• 24 to 30 slices pepperoni

• ½ teaspoon Italian seasoning

• 1 tablespoon butter or olive oil (for cooking)

STEP 1: Prep Your Skillet

Start by heating a large skillet over medium heat. Add a little butter or olive oil to lightly coat the bottom of the pan. This helps the tortilla crisp up perfectly and gives that nice golden-brown crunch we all love.

I usually go with butter because it adds a touch of richness, but olive oil works just as well—especially if you’re trying to keep it a bit lighter.

STEP 2: Assemble the First Pizzadilla

Once your skillet is heated and ready, place one tortilla in the pan. Working on just one half of the tortilla, spread about 2 tablespoons of pizza sauce. You don’t want to overdo it—just enough to give it that signature pizza flavor without making the tortilla soggy.

Next, sprinkle about ¼ cup of shredded mozzarella cheese over the sauce. Then add 6 to 8 slices of pepperoni—just enough to get a bite in every slice. Finally, sprinkle a small pinch of Italian seasoning right over the top. This little step adds that classic pizzeria flavor you don’t want to skip.

STEP 3: Fold and Press

Carefully fold the tortilla over to create a half-moon shape. Use a spatula to press it down gently—this helps everything stick together and makes it easier to flip later.

STEP 4: Cook Until Crispy and Melty

Let it cook for about 2 to 3 minutes on one side, then flip and cook another 2 to 3 minutes on the other side. You’re looking for that perfect balance: golden and crispy on the outside, melty and gooey on the inside.

Every stove is a little different, so keep an eye on it—if the tortilla starts to brown too quickly, just lower the heat a bit. Once it’s done, remove it from the pan and let it cool for a minute or two before slicing.

By now, your kitchen probably smells like a mini pizzeria—and we’re not mad about it. If you’ve made one pizzadilla, you know how quick and easy it is to knock out the rest. And trust me, once you’ve got the hang of it, you’ll be tempted to make a double batch.

Whether you’re feeding hungry kids after school or putting out a casual snack spread for game day, these Pepperoni Pizzadillas are always a hit. Plus, you can totally make them your own with whatever toppings or sauces you have on hand.

Let’s get back into the skillet and finish up!

STEP 5: Repeat with Remaining Ingredients

Now that you’ve cooked your first pizzadilla, repeat the same process with the remaining tortillas and filling ingredients.

Here’s a quick recap of the process:

1. Place a tortilla in your heated, greased skillet.

2. Spread about 2 tablespoons of pizza sauce on one half.

3. Sprinkle with mozzarella cheese, add 6 to 8 slices of pepperoni, and finish with a dash of Italian seasoning.

4. Fold the tortilla in half, press gently, and cook for 2 to 3 minutes per side until golden and crispy.

Depending on the size of your skillet, you may be able to cook two at once—just make sure not to overcrowd the pan or they won’t crisp up properly.

STEP 6: Slice and Serve

Once all of your pizzadillas are cooked, let them cool slightly before slicing. I like to use a pizza cutter to make quick, even wedges—usually 3 to 4 per pizzadilla.

Serve them with a little bowl of warm pizza sauce for dipping. It’s a small touch that makes a big difference, especially if you’re serving these to guests. Something about dipping just makes it more fun, right?

Tips for Perfect Pizzadillas Every Time

You already know this recipe is quick and easy—but with a few simple tips, you can take it to the next level. Here’s what I’ve learned after making these more times than I can count:

• Don’t overstuff: It’s tempting to pile on the cheese and sauce, but too much filling can lead to leaks and soggy tortillas. Stick to a thin layer for the best results.

• Use freshly shredded mozzarella: While the pre-shredded kind is super convenient, freshly shredded cheese melts smoother and gives a creamier texture.

• Adjust the heat: If your tortilla is browning too quickly and the cheese isn’t melting, reduce the heat to medium-low and give it a little extra time.

• Get creative with fillings: Pepperoni is a classic, but don’t stop there! You can add sliced black olives, sautéed mushrooms, diced bell peppers, cooked sausage, or even pineapple (if that’s your thing).

• Use a sandwich press or grill pan: If you want super crispy pizzadillas with those pretty grill lines, try using a panini press or grill pan. Just be sure not to overfill so everything stays sealed.

Make-Ahead & Storage Tips

These pizzadillas are best when served fresh, but leftovers can be stored and reheated without losing too much crispiness.

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.

• Reheat: Use a toaster oven, air fryer, or skillet to reheat for best results. Microwaving works in a pinch, but they won’t be quite as crispy.

• Freezing tip: If you want to freeze them, cook as directed, let cool completely, and then freeze in a single layer. Reheat in an oven or air fryer straight from frozen.

Fun Ways to Serve Pepperoni Pizzadillas

These pizzadillas aren’t just for dinner. Here are a few creative ways to serve them:

• Appetizer platter: Cut into smaller wedges and serve with a trio of dipping sauces—pizza sauce, ranch, and garlic butter.

• Lunchbox surprise: Pack cooled pizzadilla wedges in your kids’ lunchboxes with a little container of dipping sauce.

• Movie night snack: Swap out popcorn for pizzadillas for a fun twist on movie night. Just add sodas and you’re set!

• Mini pizzadillas: Use taco-size tortillas for bite-sized versions that are perfect for parties or kids’ snacks.