BBQ Pizza Roll Pockets Recipe
Tortilla pockets filled with mozzarella and spicy salami, cooked on the BBQ until crisp and served with pizza sauce. Ready in 25 minutes.
- Serves 2-3
Ingredients
- 4-6 large flour tortillas
- 200 g shredded mozzarella cheese
- 100 g spicy salami (finely chopped)
- 1 tbsp Italian seasoning (plus extra for topping)
- Olive oil (for brushing)
- Pizza sauce or marinara (for dipping)
Method
Prep the Tortillas: Cut the flour tortillas into smaller rectangles or squares, roughly hand-sized for easy filling and folding.
Fill the Pockets: In the center of each tortilla piece, place a small pinch of shredded mozzarella, chopped spicy salami, and a sprinkle of Italian seasoning.
Seal the Pockets: Fold the tortilla over the filling to form a neat pocket. Press the edges firmly with a fork to crimp and ensure the cheese stays inside while cooking.
Preheat the Pellet Grill: Set your pellet grill to 200°C (400°F) for indirect cooking. This ensures the tortillas cook evenly and crisp up without burning the bottoms.
Season the Outside: Brush each pocket lightly with olive oil and sprinkle with extra Italian seasoning for a golden, flavorful crust.
Grill the Pizza Pockets: Place the pockets on the cooler, indirect side of the grill. Close the lid and cook for 10–12 minutes, allowing the cheese to melt and the tortilla to crisp.
Optional Crisping: For extra color and crunch, move the pockets over direct heat for 30 seconds per side, keeping a close eye so they don’t burn.
Serve: Remove from the grill and let rest for 2 minutes to allow the cheese to set. Serve warm with pizza sauce or marinara for dipping.
Serve: These BBQ pizza roll pockets are perfect for a quick snack or party appetizer. Crispy on the outside, cheesy and spicy on the inside, and perfectly smoky from your pellet grill.
