Preheat the oven to 450F. and line a cast iron skillet or sheet pan with parchment paper.
Spread half of the cream cheese on one of the tortillas, leaving an edge of about 1” all the way around.
Spread 3 tbsp. Of pizza sauce on top of the cream cheese, maintaining the 1” border.
Sprinkle ⅓ of the shredded cheese on top of the sauce.
Place 9 slices of pepperoni, spaced evenly, on top of the shredded cheese layer.
Starting at one end of the tortilla, roll it up tightly. Use a sharp knife to score the tortilla diagonally into 8 evenly spaced sections.
Place the scored tortilla roll on the sheet pan or skillet and bake for 10 minutes.
Remove from the oven and cool for a few minutes before slicing along the scored lines.
You may serve immediately, or you may return the sliced pinwheels to the oven for 5 minutes to crisp.