Pepperoni Pizza Quesadillas

What it is: A crispy flour tortilla filled with pizza sauce, mozzarella, pepperoni, and lightly seasoned—then toasted to perfection.

Servings: Makes 4 quesadillas (16 wedges).

Time: ~10 minutes prep, ~10 minutes cook — about 20 minutes total.

Calories: ~568 kcal per full quesadilla (4 wedges).

Ingredients (US Measurements)

For 4 quesadillas, you’ll need:

• 4 (8-inch) flour tortillas

• ½ cup shredded mozzarella cheese (~2 oz or ¼ cup per quesadilla)

• 1 cup pizza sauce (¼ cup per quesadilla)

• 6 oz sliced pepperoni (~24 slices total, about 6 per quesadilla)

• 1 teaspoon Italian seasoning (⅛ tsp per quesadilla)

• 1 Tablespoon butter or olive oil (optional, for crisping)

Optional Add-Ins

Customize your quesadillas with:

• ½ cup sautéed onions

• ½ cup bell peppers or mushrooms

• ¼ cup chopped olives

• Crushed red pepper flakes for heat

Step-by-Step Directions

Stage 1: Crisp the Pepperoni (2 minutes)

1. Heat a skillet over medium heat.

2. Add pepperoni slices in a single layer—no oil needed.

3. Cook 1–2 minutes per side until edges are crisp.

4. Remove to paper towels to drain.

This step adds texture and concentrates pepperoni flavor, giving each bite a satisfying crunch.

Stage 2: Pre-Bake Prep (1 minute)

1. If desired, spread butter or olive oil on one side of each tortilla.

2. This helps achieve a golden, crunchy exterior when toasted.

Stage 3: Assemble Quesadillas (3 minutes)

On the un-buttered side of each tortilla:

1. Spread ¼ cup pizza sauce.

2. Sprinkle ¼ cup shredded mozzarella evenly.

3. Layer 6 crispy pepperoni slices.

4. Lightly dust ⅛ teaspoon Italian seasoning.

5. Top with second tortilla (butter/oil side facing out).

Repeat for all four sandwiches.

Stage 4: Toast Until Melty (8 minutes)

1. Preheat skillet over medium heat.

2. Place quesadilla in pan and cook 2–3 minutes until golden and cheese begins to melt.

3. Flip and cook another 2–3 minutes until both sides are crisp and cheese is fully melted.

4. Adjust heat if tortillas brown too quickly or cheese isn’t melted.

Stage 5: Slice and Serve (2 minutes)

1. Transfer to a cutting board and let sit 1 minute.

2. Slice each quesadilla into 4 wedges.

3. Serve warm with extra pizza sauce or ranch dressing.

Prep and Nutrition Summary

Calories based on typical Store-Bought tortillas (140 kcal), mozzarella (80 kcal), pepperoni (200 kcal), pizza sauce (35 kcal), oil (100 kcal).

Why This Recipe Works

• Flavor fusion: Pizza meets quesadilla for a fun hybrid.

• Quick & easy: Only 20 minutes from start to table.

• Portable comfort: Great for on-the-go meals or casual eats.

• Customizable: Add veggies, spice it up, or swap proteins.

• Kid-friendly: Appealing and manageable for little hands.

Pro Tips for Perfect Quesadillas

1. Use quality tortillas – soft and flexible flour or whole wheat tortillas work best.

2. Don’t overload – roughly 2 Tbsp sauce and ¼ cup cheese prevent sogginess.

3. Crisp the pepperoni – adds texture and deepens flavor.

4. Add butter or oil – optional, but boosts crispiness.

5. Toast both sides equally – ensure cheese melts before tortilla burns.

6. Let them rest – cool briefly for cleaner slicing.

7. Try air-fryer cooking – 375°F for 6–8 minutes for a crispy alternative.

8. Use rack-frying – elevate in the oven at 375°F on a wire rack over baking sheet for uniform crisping.

Variations and Customizations

Customize your quesadillas with these tasty tweaks:

Veggie Deluxe

• Add sautéed onions, bell peppers, or mushrooms (½ cup each).

Meat Lovers

• Include diced ham, cooked or bacon bits.

Cheese Upgrade

• Mix mozzarella with cheddar, provolone, or pepper jack.

Spicy Fusion

• Add jalapeños or crushed red pepper flakes.

Breakfast Quesadillas

• Replace pizza sauce with scrambled eggs and add bacon bits.

BBQ Twist

• Swap pizza sauce with BBQ sauce and use chicken or turkey

Serving Ideas

Serve these quesadillas as:

• Game day appetizers

• Quick lunches (with fruit or veggies on the side)

• Kid-friendly dinner

• Casual party food

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Pair with:

• Marinara or pizza dipping sauce

• Ranch dressing or garlic butter

• Caesar, Greek, or side salad

• Roasted broccoli or carrot sticks

Storage and Reheating

Make Ahead

• Assemble but don’t cook. Wrap in foil and refrigerate 24 hours before cooking.

Refrigeration

• Store in airtight container for up to 3 days.

Freezing

• Wrap individually and freeze up to 2 months.

• Reheat in oven at 375°F for 10–12 minutes, or microwave for 30 seconds (crisper in oven).

Reheating Tips

• Oven: 350°F for 8–10 minutes

• Air Fryer: 350°F for 5–6 minutes

• Microwave: 30–60 seconds (softer texture)

Nutrition Notes

A full quesadilla contains approximately:

• Calories: ~568 kcal

• Protein: ~22g

• Fat: ~31g

• Carbs: ~49g

• Fiber: ~2g

• Sugars: ~5g

Swap a regular tortilla for whole wheat to add fiber, or use low-fat cheese to reduce fat content.

FAQ

Q: Can I use corn tortillas?
Yes—corn tortillas offer gluten-free options but are smaller and more delicate.

Q: Are pizzasauce substitutes okay?
Yes—barbecue, pesto, or alfredo sauces create delicious flavor variations.