Irresistible Cheesy Pepperoni Pizza Roll Ups in 30 Minutes

Oh my gosh, you have got to try these cheesy pepperoni pizza roll ups with low carb tortillas! I make these at least once a week—they’re my go-to when I need something quick, delicious, and guilt-free. As someone who’s been experimenting with low-carb recipes for years, I can tell you these hit every craving without the carb overload. The melty mozzarella, crispy pepperoni, and that garlicky marinara sauce wrapped up in a warm tortilla? Absolute perfection. And the best part? They come together in under 30 minutes. Trust me, once you try these, you’ll be hooked just like I am!

Why You’ll Love These Cheesy Pepperoni Pizza Roll Ups

Listen, these roll ups aren’t just good—they’re downright addictive. Here’s why they’ve become a staple in my kitchen:

• Crazy quick: From fridge to table in under 30 minutes (perfect for those “I need pizza NOW” moments)
• Low-carb win: All the pizza flavors without the carb crash (my jeans thank me)
• Kid-approved: My picky nephew devours these like they’re going out of style
• Party hero: Slice ’em up for game day or book club—they disappear every time
• Customizable: Swap toppings to match whatever’s in your fridge (more on that later!)

Seriously, these check all the boxes—easy, tasty, and no fancy skills required. What’s not to love?

Ingredients for Cheesy Pepperoni Pizza Roll Ups

Here’s everything you’ll need to make these irresistible roll ups—I promise it’s all simple stuff you might already have:

• 4 low carb tortillas (the 6-inch size works perfectly—I use Mission brand)
• 1 cup shredded mozzarella cheese (freshly shredded melts SO much better than pre-bagged)
• 20 slices pepperoni (about 5 per roll up—I sometimes sneak in extras!)
• 1/2 cup marinara sauce (your favorite jarred kind works great)
• 1 tsp Italian seasoning (that little jar in your spice rack is perfect)
• 1/2 tsp garlic powder (trust me, this makes all the difference)

That’s it! Six simple ingredients for pizza magic. Now let’s get rolling—literally!

How to Make Cheesy Pepperoni Pizza Roll Ups

Okay, let’s get to the fun part—making these little bundles of joy! Don’t worry if you’re not a pro in the kitchen—these couldn’t be simpler. Just follow these steps, and you’ll have crispy, melty perfection in no time:

1. Heat things up: Preheat your oven to 375°F (190°C). While it warms up, grab a baking sheet—no need to grease it, but you can line it with parchment if you’re feeling fancy.
2. Sauce it up: Lay out your tortillas on a clean surface. Spread about 2 tablespoons of marinara on each one, leaving a tiny border around the edges—this keeps things from getting too messy when rolling.
3. Cheese, please: Sprinkle shredded mozzarella evenly over each saucy tortilla. Pro tip? Grate your own cheese—it melts way better than the pre-shredded stuff!
4. Pepperoni party: Arrange those pepperoni slices like you’re playing edible Tetris—about 5 per tortilla. (I may or may not sneak in a few extra slices—no judgment here!)
5. Season to taste: Dust with Italian seasoning and garlic powder. This is where the magic happens—that garlicky, herby aroma is everything.
6. Roll it tight: Start at one end and roll firmly but gently, keeping everything snug. Place seam-side down on your baking sheet—they’ll stay put as they bake.
7. Bake to golden perfection: Pop them in the oven for 10-12 minutes until the tortillas crisp up and the cheese gets all bubbly. Your kitchen will smell like a pizzeria—heaven!
8. Slice and serve: Let them cool just a minute (so you don’t burn your fingers), then slice into bite-sized pieces. Watch them disappear instantly!

Tips for Perfect Cheesy Pepperoni Pizza Roll Ups

Here are my tried-and-true tricks to nail these every single time:

• Don’t over-sauce: Too much marinara makes rolling tricky—stick to about 2 tablespoons per tortilla.
• Roll with confidence: Tight rolls = no filling spillage. Tuck as you go!
• Fresh is best: Seriously, grating your own cheese makes a huge difference in meltiness.
• Customize away: Throw in some diced bell peppers, olives, or even a sprinkle of red pepper flakes if you’re feeling adventurous.

Variations for Cheesy Pepperoni Pizza Roll Ups

One of my favorite things about this recipe? You can mix it up a million ways! Here are some tasty twists I’ve tried (and loved):

• Veggie-loaded: Toss in some sautéed mushrooms, diced bell peppers, or spinach—perfect for sneaking in extra nutrients
• Cheese swap: Try provolone for extra tang or a sprinkle of parmesan for crunch
• Meat madness: Swap pepperoni for cooked sausage crumbles, diced ham, or even bacon bits
• Spice it up: Add a pinch of red pepper flakes or drizzle with hot honey after baking

The possibilities are endless—make them your own!

Serving Suggestions for Cheesy Pepperoni Pizza Roll Ups

These babies are best served piping hot—the cheese should still be stretchy when you pull them apart! I always put out extra warmed marinara for dipping (because let’s be honest, you can never have too much sauce). For a full meal, pair them with a crisp green salad—the fresh crunch balances that rich, cheesy goodness perfectly. Game day? Just slice ’em into bite-sized pieces and watch them vanish before halftime!

Storage and Reheating Instructions

These cheesy pepperoni pizza roll ups keep surprisingly well! Just pop any leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days. To reheat, I prefer the oven (5 minutes at 350°F keeps them crispy), but the microwave works in a pinch (20-30 seconds—just know they’ll get a bit softer). Pro tip: If you’re meal prepping, roll them up but wait to bake until you’re ready to eat—they’ll stay fresher that way!

Nutritional Information for Cheesy Pepperoni Pizza Roll Ups

Each roll up (made exactly as written) packs about 180 calories, with 12g protein, 10g fat, and just 12g net carbs thanks to those low-carb tortillas. Of course, these numbers might shift slightly depending on your exact ingredients—like if you go wild with extra cheese (no judgment here!). But overall, they’re a satisfying snack that won’t wreck your macros.

Frequently Asked Questions

I get questions about these roll ups all the time—here are the big ones with my honest answers:

Can I use regular tortillas instead of low-carb?
Absolutely! The recipe works with any tortillas—just be aware regular ones will add more carbs. I’ve found flour tortillas get extra crispy, while corn ones have a nice chew.

Can I prep these ahead of time?
You bet! Roll them up, wrap tightly in plastic, and refrigerate for up to 24 hours before baking. Just add a couple extra minutes to the cook time since they’ll be cold.

How do I prevent sogginess?
Two tricks: 1) Don’t over-sauce (stick to 2 tbsp per tortilla), and 2) Bake them seam-side down on a bare baking sheet—no parchment needed. The direct heat crisps the tortilla perfectly.

Can I freeze these?
Yes! Bake first, then freeze in a single layer. Reheat straight from frozen at 375°F for 12-15 minutes. They won’t be quite as crisp, but still delicious!

Final Thoughts

Alright, now it’s your turn—whip up these cheesy pepperoni pizza roll ups and tell me how they turn out! Tag me on Instagram when you make them (I live for food pics). Happy rolling!

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