Directions
- 1Cook 100g of sliced pepperoni until crispy and set aside.
- 2Add 450g extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning.
- 3Add 4 diced garlic cloves.
- 4Add 120g pizza sauce, 80g light cream cheese, and 95ml hot sauce.
- 5Mix and add the crispy pepperoni.
- 6Add 10g parmesan cheese and dried basil. Mix until creamy.
- 7Take off heat and add 100g low fat cheese.
- 8Cut 5 tortillas in half and fold them into a triangle shape.
- 9Use a mixture of 10g flour and water as glue to hold the tortilla together in a cone shape.
- 10Add the filling evenly into each tortilla cone and seal the top.
- 11Repeat the process for the other nine pockets.
- 12Add light cooking oil spray, parmesan and parsley flakes on top.
- 13Bake at 200C/400F for 5-10 minutes or air fry at 200C/400F for 4-5 minutes until crispy.
- 14Store 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
- 0 g Dried Basil
- 100 g Low Fat Cheese
- 10 g All Purpose Flour
- 0 g Water
- 5 Tortillas
Equipment
frying panbaking traybowlforkknife
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