Pepperoni Pizza Quesadillas

Why You’ll Love This Recipe

These quesadillas are incredibly fast to make, require only a handful of ingredients, and are endlessly customizable. They’re great for picky eaters, perfect for dipping, and ideal when you want pizza but don’t have the time (or patience) for dough. You can make them on the stovetop in minutes with easy cleanup and big flavor payoff.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas (medium or large)
• Shredded mozzarella cheese
• Pepperoni slices
• Marinara or pizza sauce
• Italian seasoning
• Olive oil or butter (for toasting)
• Optional add-ins: sliced olives, sautéed mushrooms, bell peppers, or onions
• Extra marinara or ranch (for dipping)

Directions

1. Heat a skillet over medium heat and brush lightly with olive oil or butter.
2. Place one tortilla in the skillet and sprinkle half of it with shredded mozzarella.
3. Add a spoonful of marinara sauce, spreading it gently over the cheese.
4. Layer on pepperoni slices and any additional toppings, then sprinkle with Italian seasoning.
5. Fold the tortilla in half and press down gently with a spatula.
6. Cook for 2–3 minutes on each side until golden brown and crispy, and the cheese is fully melted.
7. Remove from skillet, slice into wedges, and serve with dipping sauce.

Servings and timing

This recipe makes 2 servings (1 quesadilla per person, depending on size).
Prep time is 5 minutes, and cook time is 6–8 minutes, for a total of about 10–13 minutes.

Variations

• Make it spicy: Add red pepper flakes or use spicy pepperoni.
• Vegetarian version: Skip the pepperoni and add roasted veggies or plant-based meat alternatives.
• Cheese lovers: Mix mozzarella with provolone or cheddar for a cheesier bite.
• Mini quesadillas: Use smaller tortillas to make kid-sized or appetizer portions.
• Baked version: Assemble quesadillas on a baking sheet and bake at 425°F until crispy.

Storage/Reheating

Let quesadillas cool before storing.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze individually wrapped quesadillas for up to 2 months.
• Reheating: Reheat in a skillet or toaster oven to regain crispiness. Avoid microwaving to prevent sogginess.

FAQs

Can I use corn tortillas?

Yes, but they’re smaller and more delicate. Flour tortillas hold up better for this recipe.

What kind of cheese works best?

Mozzarella is classic, but any melty cheese like provolone or Monterey Jack works well.

Can I make these ahead of time?

Yes, assemble ahead and cook when ready, or reheat cooked ones in a skillet.

How do I keep them from getting soggy?

Avoid too much sauce inside. Serve extra sauce on the side for dipping.

Are these good for kids?

Absolutely. They’re a fun and easy meal kids love, and you can sneak in extra veggies.

Can I use turkey pepperoni?

Yes, turkey pepperoni is a great lighter option and works perfectly.

What can I serve with these?

Serve with a salad, fries, or veggie sticks for a balanced meal.

Can I bake instead of pan-fry?

Yes, bake at 425°F for 8–10 minutes, flipping halfway for extra crispness.

Can I make them dairy-free?

Use dairy-free shredded cheese and check your pepperoni or use a plant-based option.

Do I need to flip them?

Yes, flipping ensures both sides get crispy and the cheese melts evenly.

Conclusion

Pepperoni Pizza Quesadillas are a fast, satisfying, and fun twist on pizza night. With crispy edges, gooey cheese, and bold flavors, they come together with minimal effort and maximum enjoyment. Whether you’re feeding kids, friends, or just yourself, this simple recipe delivers big flavor in every bite.

Pepperoni Pizza Quesadillas

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Pepperoni Pizza Quesadillas are a fun mashup of pizza and quesadillas, made with crispy tortillas stuffed with melty mozzarella, marinara sauce, and pepperoni. Quick to make and perfect for lunch, dinner, or snacking.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 2 servings
• Category: Main Dish, Snack
• Method: Pan-Fried
• Cuisine: Fusion
• Diet: Halal

Ingredients

1. 4 medium or large flour tortillas
2. 1 1/2 cups shredded mozzarella cheese
3. 20 pepperoni slices
4. 1/4 cup marinara or pizza sauce
5. 1/2 tsp Italian seasoning
6. 1 tbsp olive oil or butter (for toasting)
7. Optional add-ins: sliced olives, sautéed mushrooms, bell peppers, or onions
8. Extra marinara or ranch, for dipping

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Instructions

Heat a skillet over medium heat and brush lightly with olive oil or butter.

1. Place one tortilla in the skillet and sprinkle half of it with mozzarella cheese.
2. Spread a spoonful of marinara sauce over the cheese.
3. Layer on pepperoni slices and optional toppings. Sprinkle with Italian seasoning.
4. Fold the tortilla in half and press gently with a spatula.
5. Cook for 2–3 minutes per side until golden brown and cheese is melted.
6. Remove from skillet, slice into wedges, and serve with dipping sauce.

Notes

• Use smaller tortillas for mini quesadillas or appetizers.
• For a baked version, assemble on a baking sheet and bake at 425°F for 8–10 minutes.
• Don’t overfill with sauce to avoid sogginess—serve extra on the side instead.
• Turkey pepperoni or plant-based alternatives work just as well.
• Mix cheeses like provolone or cheddar with mozzarella for more flavor.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 420
• Sugar: 3g
• Sodium: 950mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 45mg