Serves 10
Directions
- 1Cook up some sliced pepperoni in a pan until it's nice and crispy.
- 2Set the pepperoni aside.
- 3Add extra lean beef mince to the pan with the seasonings.
- 4Add diced garlic, tomato paste, and light cream cheese with your favorite hot sauce.
- 5Mix the beef mince mixture.
- 6Add the crispy pepperoni, parmesan cheese, and dried basil.
- 7Mix once more until it's nice and creamy.
- 8Take the mixture off the heat.
- 9Add low-fat cheese to the mixture.
- 10Grab a tortilla and cut it in half.
- 11Fold the tortilla into a cone shape.
- 12Use flour mixed with water as a glue to hold the tortilla together into the cone shape.
- 13Add some of the filling into the tortilla cone.
- 14Seal the tortilla tightly at the top.
- 15Repeat the process for the other nine pockets.
- 16Add some light cooking oil spray to the pockets.
- 17Top them off with a bit more parmesan and parsley.
- 18Bake them for a few minutes until nice and crispy.
- 19Store them in the fridge or freezer and reheat when you're ready to eat.
Ingredients
- 100 g Thinly Diced/Sliced Mini Pepperoni
- 450 g Extra Lean Beef Mince
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Herb Seasoning
- 4 Minced Garlic Cloves
- 120 g Pizza Sauce/Marinara (Leggo’s Garlic & Herb Tomato Paste)
- 80 g Softened Light Cream Cheese
- 95 ml Hot Sauce (Franks Redhot Buffalo Sauce)
- 10 g Grated Parmesan Cheese
- Dried Basil
- 100 g Low Fat Cheese (Bega 50% Less Fat Grated Cheese)
- 10 g All Purpose Flour
- water
- 5 Tortillas (Mission Carb Balance Tortillas - cut each one in half)
- light cooking oil spray
- parsley
Equipment
panoven
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