Pepperoni Pizza Quesadillas

A fun fusion of two favorites—pizza and quesadillas—featuring crispy tortillas filled with pepperoni, melty cheese, and classic pizza flavors. It’s quick, crowd-pleasing, and perfect for a creative twist on lunch or dinner.

Why You’ll Love This Recipe

I love how easily these come together using ingredients I often have on hand. They satisfy the pizza craving with cheesy, pepperoni-packed goodness but are ready in half the time. Plus, they’re handheld and customizable—ideal for a casual, flavorful meal.

ingredients

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

• large flour tortillas

• shredded mozzarella or a Mexican blend cheese

• pepperoni slices

• pizza sauce or marinara

• dried oregano or Italian seasoning

• butter or olive oil (for crisping)

• optional: sliced jalapeños, diced bell pepper, fresh basil, crushed red pepper

directions

1. I heat a large skillet over medium-low heat and spread a thin layer of butter or olive oil.

2. I place one tortilla in the skillet and spread a spoonful of pizza sauce across half of it.

3. I sprinkle a generous layer of cheese over the sauce, then add pepperoni slices and a pinch of seasoning.

4. I fold the tortilla in half over the filling and press gently.

5. I cook for about 2–3 minutes until the bottom is golden brown and the cheese starts melting.

6. I carefully flip the quesadilla and cook the other side for another 2–3 minutes until golden and the filling is fully melted.

7. I remove it and let it rest for a minute before slicing into wedges.

8. I repeat with remaining tortillas and filling ingredients, adjusting butter or oil as needed.

Servings and timing

• Makes 2 quesadillas (4 wedges each), serving 2–4 depending on appetite.

• Prep time: 5 minutes

• Cook time: 10 minutes total

• Total time: approximately 15 minutes

Variations

• Vegetarian version: I skip the pepperoni and add sautéed mushrooms, spinach, or roasted red peppers.

• Spicy upgrade: I mix crushed red pepper into the cheese or add jalapeño slices inside.

• Meat lover’s twist: I include cooked sausage or diced ham along with pepperoni.

• Cheesy deluxe: I mix in ricotta or cream cheese with the mozzarella for extra creamy gooeyness.

storage/reheating

I store any leftovers covered in the fridge for up to 2 days. To reheat, I toast the quesadilla in a skillet over medium heat for about 2 minutes per side until heated and crisp—or I use an air fryer at 350 °F (175 °C) for 3–4 minutes.

FAQs

Can I use corn tortillas?

I prefer flour tortillas for structure, but corn can work if they’re large and flexible—just lower the heat slightly to avoid cracking.

What’s the best way to melt the cheese evenly?

Cooking on medium-low heat gives the cheese time to melt before the tortilla browns, so I never rush the heat.

Can I make these ahead?

I assemble and cook them fully, cool, then store in the fridge. I reheat them in a skillet later to regain crispiness—no soggy tortillas here.

Can I freeze quesadillas?

Yes—I cool them, wrap each in foil, and freeze. To reheat, I unwrap and warm them in the oven at 350 °F for about 10 minutes until hot and crisp.

What dipping sauces go well?

I love dipping them in extra pizza sauce, ranch dressing, or even a garlic aioli for extra flavor.

Conclusion

These pepperoni pizza quesadillas are one of my favorite quick, satisfying meals. They bring the best of pizza into a fun, handheld form—cheesy, crispy, and customizable every time.