Cheesy Pepperoni Pizza Tacos for the Ultimate Snack or Dinner Fix

When I’m torn between craving pizza and wanting tacos, I go straight for these cheesy pepperoni pizza tacos. They combine everything I love about both—crispy shells, melty cheese, rich tomato sauce, and all the pizza flavors packed into a fun handheld meal. They’re quick to make, easy to customize, and perfect for sharing (or not).

Why You’ll Love This Recipe

I love how fast and fun these pizza tacos are. They’re a hit with kids and adults alike, and I can make a whole batch in under 30 minutes. They’re perfect for busy weeknights, game day snacks, or even casual parties. The crunchy taco shell gives them a unique twist on classic pizza, and they’re endlessly customizable with my favorite toppings.

this Recipe

Ingredients

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

• Small flour or corn tortillas

• Shredded mozzarella cheese

• Pizza sauce or marinara

• Turkey pepperoni slices (or any non-restricted alternative)

• Olive oil or cooking spray

• Italian seasoning

• Optional: sliced olives, bell peppers, mushrooms, fresh basil

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I warm the tortillas slightly to make them easier to fold without breaking.

3. I spoon a little pizza sauce on one half of each tortilla, then sprinkle on mozzarella and layer a few pepperoni slices.

4. I fold the tortillas in half and place them on the baking sheet.

5. I lightly brush the tops with olive oil and sprinkle a bit of Italian seasoning on top.

6. I bake them for about 10–12 minutes, flipping once halfway through, until the cheese is melted and the tortillas are golden and crisp.

7. I let them cool for a minute or two before serving with extra sauce for dipping.

Servings and timing

This recipe makes about 6 tacos, perfect for 2–3 people as a meal or 4–6 as a snack. Prep takes 10 minutes, and they bake in just 10–12 minutes.

Variations

• I swap in shredded chicken, sautéed veggies, or even cooked lentils for different fillings.

• Using pesto instead of tomato sauce adds a herby, rich twist.

• I sometimes make them with whole wheat or gluten-free tortillas, depending on who I’m serving.

• A little sprinkle of crushed red pepper or chili oil gives them a nice kick.

Storage/reheating

I store leftover tacos in the fridge in an airtight container for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes to crisp them back up. I avoid microwaving—they lose that nice crunch.

FAQs

Can I use regular pizza dough instead of tortillas?

I stick with tortillas for the crisp texture and quick cooking, but pizza dough works if I want a thicker, softer base—just adjust baking time.

What’s the best cheese for these tacos?

Mozzarella is classic for meltiness, but I sometimes add a bit of cheddar or provolone for extra flavor.

Can I make these ahead of time?

Yes, I assemble them and refrigerate for up to a day before baking. They’re great for prep-ahead meals.

Do they work in the air fryer?

Absolutely. I air fry them at 375°F (190°C) for 6–8 minutes, flipping halfway, and they come out extra crispy.

Are they good for kids?

Definitely. I let kids add their own toppings, and the handheld size makes them perfect for little hands.

Conclusion

These pepperoni pizza tacos are one of my favorite mash-up meals—fast, cheesy, and completely satisfying. They’re fun to make, easy to eat, and always a hit no matter who I’m feeding. Once I tried them, they quickly became a regular in my rotation.

Cheesy Pepperoni Pizza Tacos for the Ultimate Snack or Dinner Fix

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 tacos (serves 2–3 as a meal, 4–6 as a snack)
• Category: Main Dish, Snack, Appetizer
• Method: Baking, Oven, Air Fryer (optional)
• Cuisine: American, Italian-Inspired, Fusion

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Description

Cheesy Pepperoni Pizza Tacos are the perfect mash-up of two comfort food favorites—crispy tacos and classic pepperoni pizza. Made with melty mozzarella, rich tomato sauce, and your favorite toppings folded into tortillas and baked until golden, this quick and easy recipe is ideal for snacks, dinners, or game day bites. Kid-approved, customizable, and ready in under 30 minutes.

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Ingredients

• Small flour or corn tortillas
• Shredded mozzarella cheese
• Pizza sauce or marinara
• Turkey pepperoni slices (or traditional/plant-based alternative)
• Olive oil or cooking spray
• Italian seasoning
• Optional: sliced olives, bell peppers, mushrooms, fresh basil

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Warm tortillas slightly to make them easier to fold.

3. On one half of each tortilla, spoon a bit of pizza sauce, top with mozzarella, and layer with pepperoni slices and optional toppings.

4. Fold tortillas in half and place on the baking sheet.

5. Lightly brush the tops with olive oil and sprinkle Italian seasoning.

6. Bake for 10–12 minutes, flipping halfway, until tortillas are crisp and cheese is melted.

7. Let cool slightly before serving with extra pizza sauce for dipping.

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Notes

• Swap in shredded chicken, sautéed veggies, or cooked lentils for different fillings.
• Use pesto instead of marinara for a flavorful twist.
• Whole wheat or gluten-free tortillas work well.
• Add crushed red pepper or chili oil for heat.
• Best served fresh—reheat in the oven or air fryer to restore crispiness.