There are a thoussand ways to have pizza, from classic Italian to deep dish pizza from Chicago to pizza rolls, plus all the different toppings of course. Pizza tortilla rolls are technically not pizza, but they very much tastes like one. Apart from the fact that it uses tortilla instead of pizza dough, all the other ingredients are the same. Besides, pizza is traditionally essentially a type of basic flatbread with toppings, since tortilla is a form of flatbread, I think it is perfectly acceptable to use it for these delicious pizza rolls.
I especially love how quick and easy they are to prepare. That makes them one of my favorite go to dishes, when we crave some soul food after a day out hiking or simply being outdoors with the mini-me.
Servings: 4 * Calories per serving: 591 kcal * Preparation time: 10 min * Start to finish: 20 min
- 8 small or 4 large soft tortilla (wheat or corn)
- 2-3 tablespoons of garlic butter
- 11 ounces (325 ml) pizza sauce
- 32 slices of (pepperoni) salami (4 per small tortilla)
- 7 ounces of mozarella (grated or sliced)
Place the tortillas in front of you and butter them with the garlic butter. I either use room-temperture or melted butter for this step to make sure that it spreads evenly on the tortillas. Afterwards apply the pizza sauce in the center of the tortilla with a tablespoon, then cut the salami slices in half and add them as well. Drizzle half of the grated mozarella on top and then fold the tortillas into a compact roll. Place them in a casserole dish, ideally in a rather compact way. Then add the remainder of the cheese. Now this won’t be one of those cheese loaded dishes, it’s rather a nice crunchy topping. Though of course it would also work perfectly well if you drown the rolls in lots of cheese.
Bake the pizza tortilla rolls in the oven for 10 minutes at 400 degrees Fahrenheit/200 degrees Celsius.