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Preheat oven to 400°F. Line a baking sheet with parchment paper. For air fryer, preheat to 400°F.
Combine shredded mozzarella and diced pepperoni in a bowl. Set aside.
Cut each tortilla in half. Working with one half at a time, fold one straight edge toward the center, then fold the opposite edge over to create a cone-shaped pocket with an opening at the top.
Spoon a generous handful of the mozzarella and pepperoni mixture into each cone.
Brush the open edges lightly with water. Fold the remaining flap closed and press firmly. Crimp all edges with a fork to seal completely.
Arrange on the prepared baking sheet. Brush the tops lightly with olive oil and sprinkle with Italian seasoning or oregano.
Bake for 10 to 12 minutes until golden brown, crispy, and the cheese is fully melted. For air fryer, cook at 400°F for 8 to 10 minutes. Let cool for 2 to 3 minutes before serving.
Serve hot with warm marinara or pizza sauce for dipping.