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Cheesy Toasted Pita Rolls Ready in 15

5 from 2 votes
Sharon Berkowitz – @berko_made
Crispy pita rolls: gooey cheese, bold flavors, irresistible crunch!
Prep Time :5 minutes
Cook Time :15 minutes
Total Time :20 minutes
Servings: 6



  • 3 pitas, cut lengthwise
  • 6 tablespoons pesto / sundried tomatoes, or any other spread you love
  • 12 cheddar slices
  • 1 cup olives, halved and pitted
  • ¼ red onion, thinly sliced (optional)
  • 6 tablespoons olive oil, optional


  • Preheat the oven to 355°F (180°C). You can also use an air fryer.
  • Spread 2 tablespoons of pesto on each side of the pitas (you can also drizzle 1 tablespoon of olive oil), sprinkle the two types of cheese and olives. Fold the sides, roll tightly, and wrap in parchment paper and aluminum foil.
  • Place the wrapped pita rolls on a baking sheet and bake for 15 minutes. If you prefer your pita rolls super crispy, unwrap them and bake for an additional 5 minutes.


toasted pita rolls recipe
Credit: Sharon Berkowitz

Can I make the pita rolls in an air fryer?

Certainly! These pita rolls can be made in an air fryer for a quicker and crunchier outcome. Follow the same recipe, adjusting the cooking time as needed. Enjoy the irresistible cheesy delight with the convenience of the air fryer’s rapid cooking.

Can I make them in advance?

While best enjoyed fresh, you can prepare these pita rolls in advance. Assemble them, wrap in foil, and refrigerate until ready to bake. When needed, simply pop them in the oven or air fryer. This way, you can relish the cheesy goodness with minimal effort, making them a convenient option for parties, gatherings, or quick snacks.

toasted pita rolls recipe
Credit: Sharon Berkowitz

Are they suitable for dietary restrictions?

Absolutely! These versatile pita rolls can be adapted to various dietary needs. For a gluten-free option, choose gluten-free pitas. To accommodate dairy-free preferences, opt for plant-based cheeses. Additionally, customize fillings to align with specific dietary restrictions.

toasted pita rolls recipe
Credit: Sharon Berkowitz

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