Pepperoni Cheese Pizza Quesadillas

Why You’ll Love This Recipe

I love how these quesadillas give me all the flavors of a pepperoni pizza without waiting for dough to rise or the oven to preheat. They’re easy to customize, kid-friendly, and perfect for using whatever toppings I have on hand. Plus, they cook in just a few minutes on the stovetop, so I can go from craving to eating in no time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas (medium or large)

• Pizza sauce (or marinara)

• Shredded mozzarella cheese

• Sliced pepperoni

• Olive oil or butter (for cooking)

• Italian seasoning (optional)

• Grated Parmesan cheese (optional, for serving)

Directions

1. I heat a large skillet over medium heat and lightly brush it with olive oil or melt a small amount of butter.

2. I place one tortilla in the skillet and spread a thin layer of pizza sauce over half of it.

3. I sprinkle mozzarella cheese generously over the sauce.

4. I arrange pepperoni slices evenly over the cheese, then add a pinch of Italian seasoning if I want extra flavor.

5. I fold the tortilla in half and cook for 2–3 minutes on each side, until golden brown and the cheese is fully melted.

6. I remove it from the skillet, let it rest for a minute, then slice into wedges.

7. I repeat with the remaining tortillas and serve hot, with extra pizza sauce for dipping.

Servings and timing

This recipe makes about 4 quesadillas (serving 4–6 people). It takes around 5 minutes to prep and 10 minutes to cook.

Variations

• I sometimes add sliced black olives, mushrooms, or green peppers inside for more of a supreme pizza flavor.

• For a spicier version, I use hot pepperoni or add a sprinkle of crushed red pepper flakes.

• I’ve swapped mozzarella for a blend of provolone and cheddar for extra cheesiness.

• Using whole wheat or low-carb tortillas makes it a bit lighter without losing flavor.

Storage/Reheating

These quesadillas are best fresh, but I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until crisp again, or use an air fryer for 2–3 minutes. The microwave works but won’t keep the tortilla crispy.

FAQs

Can I make these in the oven?

Yes, I bake them at 425°F (220°C) for about 6–8 minutes, flipping halfway through, until crispy and melted.

Can I use corn tortillas instead?

You can, but they’re smaller and less pliable, so I handle them gently to prevent tearing.

Do I have to fold them in half?

No, I sometimes make them like a full quesadilla with two tortillas stacked, flipping carefully when one side is golden.

Can I make these ahead for a party?

Yes, I cook them just until the cheese melts, cool them, and refrigerate. When ready to serve, I reheat in the oven or skillet until crisp.

What’s the best dipping sauce?

Pizza sauce is classic, but I also like ranch dressing or garlic butter for a fun twist.

Conclusion

Pepperoni cheese pizza quesadillas are the perfect answer when I’m craving pizza but don’t have time to make one from scratch. They’re crispy, cheesy, customizable, and ready in minutes—everything I love about quick comfort food. Whether I make them for a simple family dinner or a party snack, they’re always a hit.