Crispy Sheet Pan Pepperoni Pizza Quesadillas
A quick and easy lunch recipe featuring crispy, cheesy quesadillas loaded with pepperoni and baked on a sheet pan for perfect crunch and melty insides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas (8 servings if cut in halves) 1x
- Category: Lunch
- Cuisine: American
Ingredients
Scale
- 4 flour tortillas (8-inch size)
- 2 cups shredded mozzarella cheese (about 200 g)
- 20–25 pepperoni slices (regular or turkey)
- ½ cup pizza sauce (about 120 ml)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Olive oil (for brushing tortillas)
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat.
- In a small bowl, combine grated Parmesan cheese and Italian seasoning.
- Lay out four tortillas flat on the prepared sheet pan. Lightly brush one side of each tortilla with olive oil (this will be the outside).
- Spread about 2 tablespoons of pizza sauce evenly on the un-oiled side of each tortilla, leaving a small border around the edges.
- Sprinkle about ½ cup shredded mozzarella evenly over the sauce. Layer 5-6 slices of pepperoni on top, then sprinkle some of the Parmesan mixture over the cheese and pepperoni.
- Place another tortilla on top of each assembled one, oil side facing out, to form a sandwich.
- Lightly brush the top of each quesadilla with olive oil and sprinkle more Parmesan mixture around the edges.
- Bake in the oven for 12-15 minutes, flipping the quesadillas halfway through (around 7 minutes) to ensure even crisping.
- Check that the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
- Let cool for a minute or two before slicing into wedges with a pizza cutter or sharp knife.
Notes
Brush olive oil on tortillas to achieve a crispy, golden finish. Flip quesadillas halfway through baking for even crispness. Press down pepperoni slices after flipping if they curl up. Avoid overloading with toppings to prevent soggy tortillas. Fully preheat oven before baking. Quesadillas can be assembled ahead and baked from the fridge. For reheating leftovers, use oven or toaster oven to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: Half a quesadilla
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
Keywords: quesadilla, pepperoni, pizza quesadilla, sheet pan, easy lunch, crispy quesadilla, baked quesadilla