Yield: 2-4 servings
This recipe may easily be doubled. Just spread the tortillas over two baking sheets. In some ovens, it may also be helpful to rotate the sheets halfway through the baking time.


  • Olive oil or olive oil spray
  • 2 (8-inch) flour or gluten-free tortillas (Udi’s large tortillas are an excellent gluten-free option and can be found in the GF frozen section)
  • ¾ cup (3 ounces) shredded mozzarella cheese
  • ½ ounce pepperoni (may eyeball; minis are a fun option)
  • Optional for serving: marinara sauce


  1. Preheat the oven to 400℉, and oil the baking sheet. Place the tortillas on the baking sheet, and slide them over the greased surface so that the bottom side is lightly coated with oil.
  2. Sprinkle 3 tablespoons of the cheese over each tortilla, and divide the pepperoni between tortillas. Top each with 3 more tablespoons cheese.
  3. Bake for 5 minutes. Remove the baking sheet from the oven, and carefully fold each tortilla in half. Bake an additional 5 minutes or until browned and crisp. If after 5 minutes they are not quite finished, flip the tortillas and bake for a few minutes more.
  4. Cut each tortilla into two or three wedges or serve whole. They are delicious as is or with a side of marinara for dipping.

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