01 -
Don't rush—let them rest five minutes after baking so they're easier to serve up warm.
02 -
Pop 'em in for about 20 to 25 minutes. You'll know it's done when the cheese bubbles up and gets golden at the edges.
03 -
Smother those rolled tortillas with all the pizza sauce. Top with loads of mozzarella, then add pepperoni slices, and finish with bacon bits.
04 -
Take your tortillas, fill 'em up down the middle, and roll them up snug. Put each one seam-side down on your greased pan.
05 -
Toss in your ricotta, shredded mozzarella, pizza sauce, bacon, and Italian herbs. Stir like crazy so the cheese melts and everything's blended.
06 -
Drop in the garlic and let it cook for a couple minutes until the smell kicks in. Take the pan off the heat when it smells great.
07 -
Throw onion, bell pepper, and pepperoni into your skillet. Stir now and then and cook until the veggies are nice and soft—should take about 5 or 7 minutes.
08 -
Crumble the ground beef into your hot pan and cook it till it's not pink at all.
09 -
Set your oven to 375 and spray your big baking sheet so nothing sticks.