Why You’ll Love This Recipe
I love how simple and versatile these quesadillas are. They come together in minutes with just a few ingredients, and they’re perfect for lunch, dinner, or a late-night snack. I get the crispy texture of a quesadilla and all the cheesy, savory goodness of a pepperoni pizza—without having to roll out dough or preheat the oven. It’s also easy to customize depending on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flour tortillas
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Shredded mozzarella cheese
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Pepperoni slices
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Pizza sauce or marinara (plus extra for dipping)
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Grated Parmesan cheese (optional)
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Italian seasoning or dried oregano
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Olive oil or butter (for cooking)
Directions
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I heat a large skillet over medium heat and lightly grease it with olive oil or butter.
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I place one tortilla in the skillet and sprinkle a layer of mozzarella over half of it.
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I add pepperoni slices on top of the cheese, spoon a small amount of pizza sauce over it, and sprinkle with Italian seasoning and Parmesan if using.
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I fold the tortilla over to form a half-moon and press gently with a spatula.
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I cook for 2–3 minutes per side, or until golden brown and crispy, and the cheese is fully melted.
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I transfer the quesadilla to a cutting board, let it sit for a minute, then slice into wedges and serve with extra pizza sauce for dipping.
Servings and timing
This recipe makes 2 full quesadillas, serving about 2–4 people depending on appetite. It takes about 10 minutes to prep and 10 minutes to cook—so I have everything ready in under 20 minutes.
Variations
Sometimes I add sliced black olives, mushrooms, or bell peppers for a veggie-loaded version. For a meat-lovers twist, I mix in cooked sausage or ham. I also swap in different cheeses like provolone, cheddar, or a pizza blend. When I want a spicy version, I add crushed red pepper flakes or use spicy pepperoni.
Storage/Reheating
These quesadillas are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. I reheat them in a skillet over medium heat or in the air fryer for a few minutes to bring back that crispiness. I avoid microwaving them, as it softens the tortilla too much.
FAQs
Can I use corn tortillas?
I can, but I prefer flour tortillas for their flexibility and ability to hold all the fillings without cracking. Corn tortillas will be crispier but a bit more delicate.
What’s the best cheese for these quesadillas?
Mozzarella is my go-to for that stretchy pizza effect, but I’ve used a mix of mozzarella and provolone or even added a little cheddar for flavor.
Can I make these in advance?
I don’t usually make them too far ahead since they’re best crispy. But I’ve prepped them and stored uncooked ones in the fridge for a few hours, then cooked them to order.
Can I bake these instead of pan-frying?
Yes, I’ve baked them in a 425°F oven on a parchment-lined sheet, flipping once halfway through. They get a nice crisp, just not quite as golden as in a skillet.
Are these freezer-friendly?
I don’t freeze assembled quesadillas, but I’ve frozen the cooked, cooled wedges. When I reheat in the oven or air fryer, they crisp up nicely again.
Conclusion
Pepperoni Cheese Pizza Quesadillas are one of my favorite quick meals—they’re crispy, cheesy, and full of that classic pizza flavor I crave. Whether I’m making them for kids, serving them as a game-day snack, or just indulging in a comfort food moment, they always hit the spot. With simple ingredients and a fast cook time, this recipe is a keeper for busy days and hungry nights.
Print
Pepperoni Cheese Pizza Quesadillas
- Total Time: 15 minutes
- Yield: 2 quesadillas (4 servings)
Description
All the flavor of classic pizza wrapped in a crispy tortilla—these pepperoni cheese quesadillas are quick, cheesy, and totally satisfying.
Ingredients
4 large flour tortillas
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese (optional for extra richness)
24–30 slices of pepperoni
1/2 cup pizza sauce (plus more for dipping)
1/2 tsp Italian seasoning
1 tbsp olive oil or butter (for crisping)
Instructions
Assemble Quesadillas: Lay one tortilla flat. Spread a thin layer of pizza sauce on half. Add shredded mozzarella, cheddar (if using), pepperoni slices, and a sprinkle of Italian seasoning. Fold in half.
Cook: Heat a skillet over medium heat and add a bit of olive oil or butter. Cook each quesadilla 2–3 minutes per side, until golden and the cheese is melted.
Serve: Slice into wedges and serve with warm pizza sauce or marinara for dipping.
Notes
Add chopped olives, mushrooms, or bell peppers for a “supreme” version.
Use whole-wheat or gluten-free tortillas if needed.
Air fryer version: Cook at 375°F for 6–8 minutes, flipping halfway.
Make it spicy with red pepper flakes or hot honey drizzle.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack, Dinner
- Method: Stovetop, Skillet
- Cuisine: American, Fusion
