Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
Heat the olive oil over medium heat in a medium-size skillet. Add the pepper, zucchini, carrots, and mushrooms to the skillet and sauté until soft.
Remove the pan from the heat and let the vegetables cool slightly. Then, spoon them into a blender with the pizza sauce. Purée until the vegetables are smooth.
Place about 1/4 cup of sauce, 12 pepperoni slices, and a 1/4 cup of Mozzarella in the middle of each tortilla.
Fold the tortilla like you would a burrito. (Fold the tortilla in half, tuck the left and right sides in, then roll and tuck the top flap under the contents.) Lay the stuffed tortillas seam-side-down on the prepared baking sheet and spray with cooking spray.
Bake for 15 minutes, flip the tortillas over, and bake for an additional 5 minutes. Let the pizza rolls cool for 5 minutes before serving. Serve with leftover sauce for dipping.
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