Let’s Talk About My Pepperoni Pizza Quesadilla Obsession
You know those nights when you’re craving pizza and something quick, but your brain short-circuits at the thought of making dough? That’s honestly how these Pepperoni Pizza Quesadillas were born at my place. First time I tried this, I was basically raiding the fridge, staring at tortillas left over form taco night and a half-eaten bag of pepperoni (thanks, kids), and wondering if anyone would judge me for making pizza on a frying pan. My family? They didn’t just not judge me—they started requesting these little beauties on repeat. If you’d told me in college I’d be making pizza quesadillas, I might have laughed, but here we are. And you know what? No regrets. (Except maybe the time I burned the first batch while watching an episode of Bake Off. Oops.)
Why I Keep Making These (and Why You’ll Probably Love Them Too)
I make these Pepperoni Pizza Quesadillas when the pizza craving hits but delivery feels like too much hassle (or when my wallet is giving me the side-eye). My family goes wild for them—sometimes I think they actually prefer these to regular pizza, especially since I don’t make them wait an hour. Plus, you can sneak in extras without anyone noticing (hello, mushrooms, old friend). Sometimes, I mess up and the cheese leaks everywhere, which used to annoy me, but now it’s basically the best crispy cheese snack while I wait for the rest to cook. And if you’re in a rush? This is your dinner hero. For real.
What You’ll Need (But Honestly, Improvise!)
- Flour tortillas – I usually use the plain kind. My grandma always swore by Mission brand, but store brand is fine. Or try whole wheat if you’re feeling virtuous (I rarely am).
- Mozzarella cheese, shredded – Pre-shredded or shred it yourself. I sometimes use cheddar if that’s all I’ve got. It’s not traditional, but who’s watching?
- Pepperoni slices – Any kind you like. Turkey pepperoni works too, or skip it if you’re veggie. Occasionally I use salami, which is, well, different, but still tasty.
- Pizza sauce – Jarred, homemade, or just straight-up pasta sauce in a pinch. I even used ketchup once (not proud, but it wasn’t awful).
- Italian seasoning – Or just a pinch of oregano.
- Optional extras: sliced olives, chopped mushrooms, bell peppers. Or pineapple, if you want to start a family debate.
Making ‘Em: Directions (With Honest Commentary)
- Heat a nonstick skillet over medium. No need to oil it, unless you like things a little extra crispy. Actually, I sometimes wipe on a teensy bit of olive oil—totally up to you.
- Lay down a tortilla. Spread a generous spoon of pizza sauce on half (don’t overdo it or things get soggy).
- Sprinkle a big handful of mozzarella over the sauce. Now, layer on your pepperoni slices—they don’t need to look pretty. Add any extras if you’re using them. Sprinkle a bit of Italian seasoning. This is where I usually sneak a bit of cheese. Quality control, right?
- Fold the tortilla over so you’ve got a half-moon. Press gently so it stays shut (ish).
- Cook 2–3 minutes per side until golden and crispy. Flip (carefully, or you’ll end up with a pizza quesadilla explosion). If some cheese oozes out, that’s normal. I actually like the crispy bits left behind. Don’t worry if it looks a bit weird at this stage—it always does.
- Transfer to a cutting board. Let it sit for a minute or two before slicing—molten cheese burns are no joke (ask me how I know).
Things I’ve Learned the Hard Way (Notes)
- If you stuff too much cheese in, it’ll leak everywhere. But, the burnt cheese is kind of the best part, so… tradeoffs.
- Leftover quesadillas reheat way better in the oven than the microwave. The microwave just makes them floppy.
- I once tried using corn tortillas. They taste good, but the texture is weird, and they break apart. Stick to flour unless you’re feeling rebellious.
Stuff I’ve Tried (Variations)
- Veggie supreme: Swap out pepperoni for mushrooms, peppers, and olives. Surprisingly, my kids don’t complain if there’s enough cheese.
- BBQ Chicken Pizza Quesadillas: Use leftover chicken, a drizzle of BBQ sauce, and red onion. It’s a hit.
- Breakfast version: Tried adding scrambled eggs once. Not my best idea—too soft and messy. Wouldn’t repeat, but maybe you’re braver than me?
Do You Actually Need Special Equipment?
I usually use a nonstick skillet, but honestly, any frying pan works. I tried a panini press once—it squished everything out, so just stick to the frying pan. No pizza cutter? Kitchen scissors do the job just fine (thanks, TikTok hack).
How to Store (If You Even Need To)
Wrap leftovers in foil and stash in the fridge. They’ll keep a couple days, probably longer, but honestly, in my house, they never last more than a day. Reheat in the oven at 350°F (or… until they’re hot, if you don’t care for specifics). They’ll crisp up again. Serious Eats has good reheating tricks if you want to nerd out.
How I Like to Serve These
I love slicing these into triangles and dunking them in extra pizza sauce or ranch. Sometimes I set out a little ‘dipping bar’ with whatever sauces we have—kids think it’s a party. If it’s just for me? Hot sauce. Loads of it. (Don’t tell my mom.)
Pro Tips (a.k.a. Learn From My Mistakes)
- Don’t rush the flipping! I once got cocky, flipped too fast, and launched half a quesadilla onto the stove. Wait till it’s golden underneath.
- If you’re making a bunch, keep them warm in a low oven. Otherwise, people start eating them piecemeal before you’re done.
Your Questions, Answered (Yes, Really!)
- Can I use gluten-free tortillas? – Yep! But they tend to crack; warm them up a bit first. I tried the Mission GF ones and they were okay, not amazing.
- Is there a way to make these dairy-free? – There are some pretty decent vegan mozzarellas out there now. I’ve used Violife, and it melts okay. You might miss the stretch, but it’s still tasty.
- Can I freeze them? – You can, though they’re a bit softer when reheated. Wrap tight in foil. Oh, and don’t forget to label—once I grabbed what I thought was a breakfast burrito and bit into cold pepperoni. Not recommended.
- What’s the best sauce? – Personal preference! I just use whatever’s open. Rao’s is fancy but pricey; I usually go with Trader Joe’s.
Bon Appétit did a taste test that’s fun to read if you’re into that sort of thing. - How do I stop the cheese from leaking out? – Don’t overfill, and seal the edges with a bit of cheese. Honestly, a little spillage is part of the charm!
Okay, I think that covers it! If you try these Pepperoni Pizza Quesadillas, let me know how wild you go with the toppings. Or if you find a way to make them in the toaster (please, I need to know).
Ingredients
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup pizza sauce
- 1/4 cup sliced black olives
- 1/4 cup sliced green bell pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
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1Lay out the flour tortillas on a clean surface. Spread 2 tablespoons of pizza sauce evenly over half of each tortilla.
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2Sprinkle mozzarella cheese over the sauce, then top with pepperoni slices, black olives, and green bell pepper.
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3Fold each tortilla in half to cover the fillings and press gently.
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4Heat olive oil in a large skillet over medium heat. Place the folded quesadillas in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
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5Remove from the skillet, sprinkle with grated Parmesan cheese, slice into wedges, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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