High Protein Cheesy Pepperoni Pizza Rolls
Serves 10
Directions
- 1Add lean beef to a pan with cooking spray and cook on high heat till about 3/4 done.
- 2Add lean beef to a pan with cooking spray and cook on high heat till about 3/4 done.
- 3Add lean beef to a pan with cooking spray and cook on high heat till about 3/4 done.
- 4Add low fat pepperoni, seasoning, and cook till golden brown.
- 5Add low fat pepperoni, seasoning, and cook till golden brown.
- 6Add low fat pepperoni, seasoning, and cook till golden brown.
- 7Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 8Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 9Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 10Stir through till creamy, then add chopped parsley and mix again.
- 11Stir through till creamy, then add chopped parsley and mix again.
- 12Stir through till creamy, then add chopped parsley and mix again.
- 13On a warm tortilla, add 1/10 of your pizza roll mix, low fat cheese, then fold in the sides and roll it up tightly.
- 14On a warm tortilla, add 1/10 of your pizza roll mix, low fat cheese, then fold in the sides and roll it up tightly.
- 15On a warm tortilla, add 1/10 of your pizza roll mix, low fat cheese, then fold in the sides and roll it up tightly.
- 16Repeat until you have 10 rolls.
- 17Repeat until you have 10 rolls.
- 18Repeat until you have 10 rolls.
- 19Give them a quick spray, sprinkle with parsley, and bake or air fry with the listed settings.
- 20Give them a quick spray, sprinkle with parsley, and bake or air fry with the listed settings.
- 21Give them a quick spray, sprinkle with parsley, and bake or air fry with the listed settings.
- 22Store in the freezer and reheat when you're ready to eat.
- 23Store in the freezer and reheat when you're ready to eat.
- 24Store in the freezer and reheat when you're ready to eat.
Ingredients
- 800 g lean ground beef
- 800 g lean ground beef
- 800 g lean ground beef
- 100 g low fat pepperoni
- 100 g low fat pepperoni
- 100 g low fat pepperoni
- tsp onion powder
- tsp onion powder
- tsp onion powder
- tsp garlic powder
- tsp garlic powder
- tsp garlic powder
- tsp smoked paprika
- tsp smoked paprika
- tsp smoked paprika
- 2 tsp Italian herbs
- 2 tsp Italian herbs
- 2 tsp Italian herbs
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- tsp black pepper
- tsp black pepper
- tsp black pepper
- 400 g tomato passata
- 400 g tomato passata
- 400 g tomato passata
- 45 g tomato paste
- 45 g tomato paste
- 45 g tomato paste
- 75 g light cream cheese
- 75 g light cream cheese
- 75 g light cream cheese
- 10 g sugar or sweetener
- 10 g sugar or sweetener
- 10 g sugar or sweetener
- chopped parsley
- chopped parsley
- chopped parsley
- 125 g grated mozzarella
- 125 g grated mozzarella
- 125 g grated mozzarella
- 125 g grated low fat cheddar
- 125 g grated low fat cheddar
- 125 g grated low fat cheddar
- 8 protein tortillas
- 8 protein tortillas
- 8 protein tortillas
- cooking spray
- cooking spray
- cooking spray
Equipment
panwooden spoonbaking sheetovenair fryer
Tips
- Allow the rolls to cool before wrapping in foil.
- Wrap in foil and store in the freezer for months.
- To reheat, unwrap from the foil, wrap in a paper towel and run under water, squeeze of the excess and microwave for 5-6 minutes, unwrap carefully from the paper towel air-fry or toast in the pan for a couple minutes to get crispy and enjoy!