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Brown the Italian sausage in a large skillet over medium heat, breaking it apart with a spatula until fully cooked. Drain any excess grease.

Add your desired chopped pizza toppings (such as onions, peppers, black olives, or pepperoni) to the skillet with the cooked sausage. Continue to cook until the vegetables are softened.

Stir in 1/2 cup of pizza sauce and 1 teaspoon of Italian seasoning into the meat mixture. Mix well and taste to adjust seasoning as desired. Remove from heat.

Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Lay out one flour tortilla. Spoon approximately 1/8 of the meat mixture onto the center, then sprinkle with some of the 8 ounces of shredded mozzarella cheese. Roll the tortilla tightly.

Place the rolled tortilla, seam side down, into the prepared 9x13 inch baking dish. Repeat with the remaining tortillas, meat mixture, and cheese, arranging them snugly in the dish.

Spread the remaining pizza sauce (approximately 1 cup from the 14 ounce jar) evenly over the rolled enchiladas.

Top with the 8 ounces of freshly shredded mozzarella cheese, then sprinkle the 5 ounce bag of mini pepperonis over the cheese.

Sprinkle another 1 teaspoon of Italian seasoning over the top of the enchiladas.

Bake in the preheated oven for 10 to 12 minutes, or until the cheese is golden brown and bubbly.


Brown the Italian sausage in a large skillet over medium heat, breaking it apart with a spatula until fully cooked. Drain any excess grease.

Add your desired chopped pizza toppings (such as onions, peppers, black olives, or pepperoni) to the skillet with the cooked sausage. Continue to cook until the vegetables are softened.

Stir in 1/2 cup of pizza sauce and 1 teaspoon of Italian seasoning into the meat mixture. Mix well and taste to adjust seasoning as desired. Remove from heat.

Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Lay out one flour tortilla. Spoon approximately 1/8 of the meat mixture onto the center, then sprinkle with some of the 8 ounces of shredded mozzarella cheese. Roll the tortilla tightly.

Place the rolled tortilla, seam side down, into the prepared 9x13 inch baking dish. Repeat with the remaining tortillas, meat mixture, and cheese, arranging them snugly in the dish.

Spread the remaining pizza sauce (approximately 1 cup from the 14 ounce jar) evenly over the rolled enchiladas.

Top with the 8 ounces of freshly shredded mozzarella cheese, then sprinkle the 5 ounce bag of mini pepperonis over the cheese.

Sprinkle another 1 teaspoon of Italian seasoning over the top of the enchiladas.

Bake in the preheated oven for 10 to 12 minutes, or until the cheese is golden brown and bubbly.
