Pepperoni Pizza Quesadillas

Pepperoni Pizza Quesadillas are my go-to when I want all the flavor of a classic pizza without waiting for dough to rise or turning on the oven. I get the melty cheese, zesty sauce, and crispy pepperoni I love—all wrapped up in a golden, pan-toasted tortilla. They’re quick, satisfying, and ridiculously easy to customize depending on what’s in my fridge. Whether I’m feeding kids, friends, or just myself, this recipe is always a hit.

Why You’ll Love This Recipe

I love how this recipe brings together the best of two comfort food favorites: pizza and quesadillas. It’s fast—ready in 20 minutes from start to finish—and doesn’t require any special equipment or complicated prep. The crispy tortilla exterior is the perfect shell for gooey cheese and flavorful pepperoni. Plus, I can easily switch up the fillings, add veggies, or dip the wedges in whatever sauce I’m craving. It’s one of those dishes that feels indulgent but is totally fuss-free.

Ingredients

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

4 (8-inch) flour tortillas
½ cup shredded mozzarella cheese (about 2 oz)
1 cup pizza sauce (¼ cup per quesadilla)
6 oz sliced pepperoni (about 24 slices)
1 teaspoon Italian seasoning
1 tablespoon butter or olive oil (optional, for crisping)

Optional add-ins:
½ cup sautéed onions
½ cup chopped bell peppers or mushrooms
¼ cup chopped olives
Crushed red pepper flakes for extra heat

Directions

Crisp the pepperoni: I start by heating a skillet over medium heat and laying the pepperoni slices in a single layer. No oil needed. I cook them for about 1–2 minutes per side, just until the edges start to crisp, then set them on paper towels to drain. This step really enhances the flavor and texture.

Prep the tortillas: If I want a super crisp finish, I lightly brush one side of each tortilla with butter or olive oil. This is the side that will be on the outside when cooking.

Assemble the quesadillas: On the un-buttered side of each tortilla, I spread ¼ cup pizza sauce, then sprinkle ¼ cup shredded mozzarella evenly across the surface. I layer on 6 pepperoni slices and dust with ⅛ teaspoon of Italian seasoning. I top it with a second tortilla, buttered side facing out. I repeat for all four.

Cook the quesadillas: I heat the skillet again over medium and cook each quesadilla for about 2–3 minutes per side until the outside is golden and the cheese is melted. I keep the heat moderate so the cheese melts before the tortilla gets too brown.

Slice and serve: I let the quesadillas rest on a cutting board for a minute, then slice each into 4 wedges. I like serving them warm with extra pizza sauce or ranch on the side for dipping.

Servings and timing

Servings: Makes 4 quesadillas (16 wedges)
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I switch out the pepperoni for cooked sausage, turkey pepperoni, or even leftover grilled chicken. For a veggie-loaded version, I’ll add mushrooms, onions, and spinach. If I’m craving heat, a few jalapeño slices or crushed red pepper flakes do the trick. I’ve even gone full breakfast-style with scrambled eggs and bacon as a filling—it works surprisingly well.

storage/reheating

If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or toaster oven so the quesadillas stay crispy. Microwaving works too, but the tortillas soften. I don’t recommend freezing them fully assembled, but the ingredients themselves are freezer-friendly for meal prepping.

FAQs

Can I make these in advance?

Yes, I sometimes prep the ingredients ahead—crisp the pepperoni, grate the cheese, portion the sauce—then just assemble and cook when ready to eat.

Can I use corn tortillas instead of flour?

You can, but they’re smaller and more delicate, so I handle them gently. I often double up on corn tortillas for better structure.

What kind of cheese works best?

I like mozzarella for that classic stretchy pizza feel, but provolone or a pizza blend also work great. I’ve even used cheddar for a sharper flavor.

How do I keep them crispy?

Using butter or oil on the outside and cooking over medium heat helps get that golden crisp without burning. Letting them rest for a minute before slicing keeps the filling intact too.

Are these kid-friendly?

Very much so. I make a plain cheese version for younger kids or let them help build their own with their favorite toppings—it’s a fun family activity.

Conclusion

Pepperoni Pizza Quesadillas are one of those recipes I turn to again and again because they’re quick, easy, and ridiculously satisfying. Whether I’m craving pizza but don’t want to deal with dough or I need a snack I can make in a flash, these quesadillas deliver every time. Crispy, cheesy, and endlessly customizable—they’re the perfect solution for busy weeknights or lazy weekends.

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