Pepperoni Pizzadillas

If there’s one thing I’ve learned from being a busy mom and self-proclaimed snack enthusiast, it’s that sometimes the best recipes are the simplest ones—especially when they come with melty cheese and crispy edges! That’s exactly what you get with these Pepperoni Pizzadillas. They’re basically everything you love about pepperoni pizza but wrapped up in a golden, crunchy tortilla. Think of it as the perfect marriage between a quesadilla and your favorite pizza slice. Fast, satisfying, and totally customizable.

We’ve had a lot of these fly off the stovetop in my house lately. One minute they’re in the skillet, the next they’re gone. It’s one of those rare recipes that works as a snack, lunch, or dinner—and let’s be honest, maybe even a midnight bite if you’re feeling it. Plus, it’s totally kid-approved (and adult-approved too, of course).

These are also amazing for when you want that pizza flavor but don’t want to mess around with dough. You just need some tortillas, your favorite marinara or pizza sauce, and the usual suspects—cheese and pepperoni. That’s it. And the beauty of it? You can totally make it your own.

Let’s dive into how to get these golden, melty little pizzadillas on your plate in minutes.

Ingredients You’ll Need

Before we get started, here’s everything you’ll need to make two pizzadillas (feel free to double or triple the recipe if you’re feeding a crowd):

• 2 large flour tortillas

• ½ cup shredded mozzarella cheese

• ¼ cup marinara or pizza sauce

• 8 to 10 slices pepperoni

• 1 tablespoon butter or olive oil

• Optional: Italian seasoning, crushed red pepper, grated parmesan

Pro tip: If you’re feeding picky eaters or folks with dietary restrictions, these are super easy to adjust—gluten-free tortillas, dairy-free cheese, veggie toppings—you name it.

STEP 1: Heat Your Skillet

Start by heating a skillet over medium heat. I like to use a nonstick skillet for these just to make sure nothing sticks, but a well-seasoned cast iron pan will work beautifully too. Once your pan is warm, add half of your butter or olive oil—just enough to lightly coat the bottom of the pan. This is going to give you that nice golden crunch on the outside of the tortilla.

STEP 2: Build the Pizzadilla

Now it’s time to build your flavor-packed little half-moon. Place one tortilla in the skillet. You’re going to use just half of the tortilla to layer the ingredients, so you can fold it over later.

Start with a thin layer of pizza sauce—don’t overdo it here. You want the pizzadilla to be moist and flavorful but not soggy. Then sprinkle on ¼ cup of shredded mozzarella, spreading it out evenly.

Top the cheese with 4 to 5 slices of pepperoni. Feel free to add more if you’re in the mood, or try mixing in some extras like Italian seasoning, a dash of crushed red pepper for heat, or even a sprinkle of grated parmesan if you’re feeling fancy.

STEP 3: Fold and Crisp It Up

Now fold the tortilla over the filling to make a half-circle. Press it down lightly with your spatula so everything gets nice and melty inside. Cook it for about 2 to 3 minutes per side, or until the outside is golden brown and crispy and the cheese inside is completely melted.

Once it’s done, remove it from the skillet and let it rest for a minute before slicing it into wedges. That short rest helps the cheese set just a little so everything doesn’t come spilling out when you cut into it.

Repeat the same steps with the second tortilla and the rest of your ingredients. And just like that—you’ve got yourself two cheesy, crispy pizzadillas ready to serve.

this recipe

By now, your kitchen probably smells amazing—like a cross between pizza night and a grilled cheese sandwich situation, in the best way possible. If you’ve followed along with Part 1, you’ve already got the first pizzadilla down and you’re probably wondering how you ever lived without these in your regular meal rotation.

In this part of the recipe, I’m going to walk you through some more tips and variations to really make these pizzadillas your own. Whether you’re feeding picky kids, trying to clean out the fridge, or just looking for a satisfying, no-fuss meal, you’re in the right place.

STEP 4: Try Some Tasty Variations

The great thing about these pizzadillas is how versatile they are. While the classic pepperoni and mozzarella combo is always a winner, there’s no reason you can’t mix it up. Here are a few fun ideas:

• Supreme Style: Add a few tablespoons of sautéed bell peppers, mushrooms, and onions along with the pepperoni. Just make sure your veggies are cooked beforehand to avoid excess moisture inside the tortilla.

• Meat Lovers: Toss in some cooked and crumbled sausage, bacon bits, or chopped ham with the pepperoni for a heartier option.

• Veggie Delight: Skip the meat and go all-in with chopped spinach, olives, tomatoes, and mushrooms. A sprinkle of feta or ricotta is also delicious here.

• Cheese Bomb: Use a blend of mozzarella, provolone, and a touch of sharp cheddar for an extra cheesy version.

The key to success with any variation is to keep your layers thin and even—too much filling can make the pizzadilla hard to flip and can lead to sogginess. Less is more when it comes to the inside so that you get that crisp, golden shell every time.

STEP 5: Don’t Skip the Rest Time

Once your pizzadillas are cooked, it’s tempting to dive right in—but giving them a quick rest for a minute or two before slicing makes all the difference. It allows the cheese to set slightly, which means less mess and better flavor in every bite. If you’re feeding kids, it also gives them a chance to cool down to a more kid-friendly temp.

STEP 6: Serve with Dipping Sauces

These are absolutely delicious on their own, but if you want to take it to the next level, serve them with a few dipping sauces on the side. Here are some of our favorites:

• Extra marinara sauce for that classic pizza flavor

• Garlic butter for a more indulgent touch

• Ranch dressing (especially kid-approved!)

• Hot honey for a sweet-and-spicy kick

This is a great way to make it feel a little more like a “build-your-own” pizza experience, and it’s perfect if you’re serving a group or hosting a casual get-together.

STEP 7: Make-Ahead Tips and Storage

Even though these pizzadillas come together in just a few minutes, you can still prep ahead if needed:

• Prep and Stack: You can pre-build the pizzadillas (tortilla, sauce, cheese, toppings, and fold) and refrigerate them stacked with parchment paper between them for up to a day before cooking.

• Reheat Leftovers: If you happen to have any leftovers (doubtful, but just in case), pop them in a skillet over medium-low heat for a few minutes to re-crisp. You can also reheat them in the oven or toaster oven. Avoid the microwave—it tends to make the tortillas soft and chewy instead of crispy.

• Freezing: While these are best fresh, you can freeze pre-cooked pizzadillas. Let them cool completely, wrap tightly in foil, and store in a freezer-safe bag. To reheat, bake in the oven at 375°F until warmed through and crispy again (about 10-15 minutes).

More Ways to Enjoy Pizzadillas

These aren’t just for lunch or a quick dinner—though they’re absolutely perfect for that. Here are a few fun ways we’ve enjoyed them in our house:

• After-School Snack: Quick to make and always a hit with hungry kids.

• Game Day Finger Food: Slice them into smaller triangles and serve with a dipping station for the ultimate snack platter.

• Busy Weeknight Dinner: Add a quick side salad or some roasted veggies, and dinner is done in under 20 minutes.

• Movie Night Treat: Skip the pizza delivery and make a few pizzadillas instead—faster, cheaper, and totally customizable.