In a large bowl, combine cream cheese, pizza sauce, and Italian seasoning. Spread a generous layer of mixture over each tortilla, evenly covering surface to the edges.

Sprinkle mixture with chopped pepperoni and line up bite size string cheese end-to-end across one side of tortilla. Roll up tightly, wrap in plastic wrap and repeat with remaining tortillas.

Chill rolls in fridge for 2-3 hours before slicing into 1/2" pinwheels.

To pack for lunch, place rolls in large lunch box compartment and extra pizza sauce in a smaller compartment for dipping.