All the Flavor of Pizza in a Crispy, Cheesy Bite
These tortilla pizza roll-ups turn a few simple ingredients into the kind of snack everyone reaches for twice. Flour tortillas are spread with sauce, layered with ham and cheese, rolled up, sliced and packed into a pan, then baked until the tops are bubbly and golden and the edges turn crisp. A cool, creamy garlic and herb dip on the side finishes it off.
They are quick to put together, need only one pan, and work just as well as a weeknight dinner, a party appetizer, a lunchbox filler or a snack for movie night. You can also fill them with whatever you have in the fridge.
Quick facts
- Prep time: 20 minutes
- Bake time: 20 to 25 minutes
- Total time: about 45 minutes
- Makes: about 24 roll-ups (serves 4 as a light dinner or 8 to 10 as an appetizer)
- Difficulty: Easy
- Good to know: can be assembled a day ahead
Ingredient Notes
Tortillas. Use large flour tortillas (10 inch / 25 cm). Corn tortillas are too stiff and will crack when you roll them.
Sauce. Pizza sauce or marinara gives the most pizza-like flavor. Ketchup also works well and is a popular shortcut in many home kitchens, so use whatever you have. Keep the layer thin, because too much sauce makes the roll-ups soggy.
Cheese. Shred your own block of mozzarella if you can. Pre-shredded cheese is coated to prevent clumping, and it melts less smoothly. Low-moisture mozzarella works better than the fresh kind in balls, which releases too much water. Gouda or cheddar adds extra flavor and browns nicely.
Ham. Any sliced ham works. Pepperoni, salami, cooked chicken or turkey are good alternatives.
Ingredients
For the roll-ups
- 6 large flour tortillas (10 inch / 25 cm)
- ¾ cup (180 g) pizza sauce, marinara or ketchup
- 1 teaspoon dried oregano
- 8 oz (225 g) thinly sliced ham
- 2 cups (200 g) shredded mozzarella, divided
- 1 cup (100 g) shredded Gouda or cheddar
- 1 tablespoon olive oil or neutral oil, for greasing the pan
For the garlic herb dip
- ¾ cup (180 g) sour cream or thick Greek yogurt
- ¼ cup (25 g) finely grated Parmesan or cheddar
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice (optional)
- Salt and black pepper, to taste
Instructions
1. Prepare the pan
Preheat the oven to 400°F (200°C). Brush the bottom and sides of a 9 to 10 inch (24 to 25 cm) round baking dish or ovenproof skillet with oil.
2. Fill the tortillas
Lay a tortilla on a clean surface. Spread about 2 tablespoons of sauce over it, leaving a small border at the edge. Sprinkle with a pinch of oregano, then add 2 slices of ham and about ⅓ cup of the Gouda or cheddar mixture. Keep the fillings in a single even layer so the roll stays tight.
3. Roll and slice
Roll the tortilla up tightly, starting from one side. Cut the roll into 4 equal pieces. If the tortilla is stiff, warm it in the microwave for 10 seconds first.
4. Pack the pan
Stand the pieces upright in the dish, cut side up, packing them snugly so they hold one another in place. Repeat with the remaining tortillas. Use a small ramekin for any extras that do not fit.
5. Top and bake
Sprinkle the shredded mozzarella evenly over the top. Bake for 20 to 25 minutes, until the cheese is melted, bubbly and golden at the edges. For extra browning, broil for 1 to 2 minutes at the end, watching closely.
6. Make the dip
While the roll-ups bake, stir together the sour cream, Parmesan, parsley, garlic powder, lemon juice, salt and pepper. Taste and adjust the seasoning. Chill until ready to serve.
7. Rest and serve
Let the roll-ups rest for 5 minutes so the cheese sets slightly, then serve warm with the dip.
Tips for Success
- Roll tightly. A tight roll holds its shape when sliced and baked, so the pieces stay upright in the pan.
- Do not overfill. Too much filling spills out and makes the tortillas harder to roll.
- Keep the sauce thin. A thin layer is enough. Too much will make the roll-ups soggy.
- Pat wet toppings dry. Mushrooms, peppers, olives and tomatoes release moisture, so dry them with a paper towel before adding.
- Pack the pan snugly. The tighter the fit, the easier they stay upright, and the better the cheesy top holds together.
- Warm stiff tortillas. Ten seconds in the microwave makes them flexible and less likely to crack.
Variations
- Pepperoni: replace the ham with pepperoni slices.
- Vegetarian: use sauteed mushrooms, roasted peppers, spinach and olives, all well drained.
- Chicken: swap in shredded cooked chicken with a spoonful of pesto.
- Spicy: add pickled jalapenos or a pinch of chili flakes.
- Breakfast version: fill with scrambled eggs, cheese and bacon instead of sauce and ham.
Make-Ahead and Storage
Assemble the roll-ups in the pan up to 24 hours ahead, cover and refrigerate, and bake straight from the fridge, adding 5 minutes to the baking time. Leftovers keep in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes so they crisp up again. The microwave works too, but the tortillas will be softer.
Frequently Asked Questions
Can I use corn tortillas?
Not for this recipe. Corn tortillas crack when rolled. Use large flour tortillas.
Can I use ketchup instead of pizza sauce?
Yes. Spread a thin layer and add a pinch of oregano for a pizza-like flavor.
Why are my roll-ups soggy?
Usually too much sauce or wet toppings. Use a thin layer of sauce and pat vegetables dry before adding them.
Can I make them ahead?
Yes. Assemble in the pan, cover and refrigerate for up to 24 hours, then bake and add a few minutes if they are cold.
Can I make them in a different pan?
Yes. A 9×13 inch (23×33 cm) dish works too, and the roll-ups will be more spread out. They may need a few minutes less to bake.
What can I use instead of sour cream for the dip?
Thick Greek yogurt works well. For a milder dip, mix it half and half with mayonnaise.
