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Golden, folded quesadilla sliced into wedges, oozing melted cheese and pepperoni, served with a small bowl of warm marinara for dipping.

Pepperoni Pizza Quesadillas — Cheesy Quesadilla Pizza Mashup

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  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer

Description

Pepperoni Pizza Quesadillas — crunchy tortilla pockets stuffed with melted pizza cheese and spicy pepperoni. Ready in about 15 minutes, these are perfect for quick dinners, snacks, or a crowd-pleasing appetizer. Serve with warm marinara for dunking.


Ingredients

Scale
  • 4 medium flour tortillas
  • 1½ cups shredded mozzarella
  • ½ cup shredded cheddar (optional, for extra tang)
  • ½ cup sliced pepperoni
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil or butter (for the pan)
  • ½ cup pizza or marinara sauce (for dipping)


Instructions

  1. Warm the pan. Heat a large frying pan over medium heat and add the oil or butter, swirling to coat the bottom.
  2. Layer the filling. Lay one tortilla flat on a clean surface. On half of the tortilla, sprinkle a good layer of mozzarella (and cheddar if using), arrange pepperoni slices on top, and dust with oregano and garlic powder. Fold the empty half over the filling so you have a semicircle.
  3. Toast until melty. Transfer the folded tortilla to the hot pan. Cook 2–3 minutes per side, pressing gently with a spatula to get an even, golden crust and help the cheese melt. Flip carefully so the quesadilla stays intact.
  4. Finish the batch. Repeat the assembly and cooking process with the remaining tortillas and fillings.
  5. Slice and serve. Let the finished quesadillas rest for a minute, then cut each into wedges. Serve immediately with warm marinara or pizza sauce for dipping.

Notes

  • Notes & Variations
    • Mix it up: Swap pepperoni for cooked sausage, diced ham, or sautéed mushrooms. Add a few basil leaves after cooking for fresh flavor.
    • Make them cheesy: Add a spoonful of cream cheese or a smear of ricotta before folding for extra richness.
    • Crispier result: Brush the tortilla lightly with oil or butter before cooking; it browns more evenly.
    • To bake: Arrange folded quesadillas on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, flipping once, until crisp and golden.
  • Storage & Reheating
    • Fridge: Store leftovers in an airtight container up to 3 days.
    • Reheat: Re-crisp in a skillet or toaster oven for best texture. Microwaving will soften the tortilla.
  • Pro tip: Press the quesadilla gently while it cooks — that extra pressure ensures even browning and full, gooey cheese melt.

Nutrition

  • Serving Size: 4 servings
  • Calories: 330
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 45mg