Directions
- 1Cook 100g of sliced pepperoni until crispy and set aside.
- 2Add 450g of extra lean beef mince to a pan.
- 3Add 1tsp salt, 1tsp garlic powder, 1tsp onion powder, 1tsp Italian herb seasoning, and 4 diced garlic cloves to the beef.
- 4Add 120g pizza sauce, 80g light cream cheese, and 95ml hot sauce to the pan and mix.
- 5Add the crispy pepperoni, 10g parmesan cheese, and dried basil, then mix until creamy.
- 6Remove from heat and add 100g of low fat cheese.
- 7Cut 5 tortillas in half, and fold each one into a triangle shape using a flour and water mix as glue.
- 8Add the filling to each tortilla, seal the top and repeat for all 10 pizza pockets.
- 9Lightly spray with cooking oil and top with parmesan and parsley.
- 10Bake at 200°C/400°F for 5-10 minutes or air fry at 200°C/400°F for 4-5 minutes.
- 11Store in the fridge or freezer and reheat when 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
- 80 g softened light cream cheese
- 95 ml hot sauce
- 10 g grated parmesan cheese
- 10 g dried basil
- 100 g low fat cheese
- 10 g all purpose flour
- 10 g water
- 5 tortillas
Equipment
panplatealuminum foilknifeforkbaking tray
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