Directions
- 1Cook 200g of thinly sliced pepperoni on medium heat until crispy. Set aside.
- 2Add 1.1KG of extra lean beef mince to the pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1.5tsp Italian herb seasoning.
- 3Once the mince is cooking, add 4 diced garlic cloves, 200g tomato paste, and 80g softened light cream cheese.
- 4Add 100ml hot sauce and mix until creamy.
- 5Add the crispy pepperoni, parsley, and 15g parmesan cheese to the pan and mix.
- 6Take one tortilla, evenly distribute the filling, and add 20g of grated mozzarella.
- 7Roll the tortilla tightly. Repeat for the other 11 rolls.
- 8Spray the rolls with light cooking oil, add oregano, and more parmesan cheese.
- 9Bake at 180°C/375°F for 6-8 minutes.
- 10Store the pizza rolls in the fridge or freezer and reheat when ready to eat.
Ingredients
- 200 g thinly sliced mini pepperoni
- 1.1 KG extra lean beef mince
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp italian herb seasoning
- 4 diced garlic cloves
- 200 g tomato paste
- 80 g softened light cream cheese
- 100 ml hot sauce
- 15 g parsley
- 15 g freshly grated parmesan cheese
- 12 small/medium tortillas
- 20 g grated mozzarella
Equipment
frying panbaking tray
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment