Low Calorie Pepperoni Pizza Pockets
Directions
- 1Cook 100g of sliced pepperoni until crispy and set aside.
- 2Cook 100g of sliced pepperoni until crispy and set aside.
- 3Cook 100g of sliced pepperoni until crispy and set aside.
- 4Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning.
- 5Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning.
- 6Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning.
- 7Add 4 diced garlic cloves, 120g pizza sauce, 80g light cream cheese, and 95ml hot sauce. Mix well.
- 8Add 4 diced garlic cloves, 120g pizza sauce, 80g light cream cheese, and 95ml hot sauce. Mix well.
- 9Add 4 diced garlic cloves, 120g pizza sauce, 80g light cream cheese, and 95ml hot sauce. Mix well.
- 10Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 11Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 12Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 13Remove from heat and add 100g of low-fat cheese.
- 14Remove from heat and add 100g of low-fat cheese.
- 15Remove from heat and add 100g of low-fat cheese.
- 16Cut 5 tortillas in half and fold each into a triangle shape. Use a flour and water mixture as glue to seal the tortillas.
- 17Cut 5 tortillas in half and fold each into a triangle shape. Use a flour and water mixture as glue to seal the tortillas.
- 18Cut 5 tortillas in half and fold each into a triangle shape. Use a flour and water mixture as glue to seal the tortillas.
- 19Add the filling to each tortilla cone and seal the top. Repeat 9 times.
- 20Add the filling to each tortilla cone and seal the top. Repeat 9 times.
- 21Add the filling to each tortilla cone and seal the top. Repeat 9 times.
- 22Lightly spray with cooking oil and top with parmesan and parsley.
- 23Lightly spray with cooking oil and top with parmesan and parsley.
- 24Lightly spray with cooking oil and top with parmesan and parsley.
- 25Bake at 200°C/400°F for 5-10 minutes or air fry at 200°C/400°F for 4-5 minutes until crispy.
- 26Bake at 200°C/400°F for 5-10 minutes or air fry at 200°C/400°F for 4-5 minutes until crispy.
- 27Bake at 200°C/400°F for 5-10 minutes or air fry at 200°C/400°F for 4-5 minutes until crispy.
Ingredients
- 100 g thinly sliced mini pepperoni
- 100 g thinly sliced mini pepperoni
- 100 g thinly sliced mini pepperoni
- 450 g extra lean beef mince
- 450 g extra lean beef mince
- 450 g extra lean beef mince
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp Italian herb seasoning
- 1 tsp Italian herb seasoning
- 1 tsp Italian herb seasoning
- 4 minced garlic cloves
- 4 minced garlic cloves
- 4 minced garlic cloves
- 120 g pizza sauce/marinara
- 120 g pizza sauce/marinara
- 120 g pizza sauce/marinara
- 80 g softened light cream cheese
- 80 g softened light cream cheese
- 80 g softened light cream cheese
- 95 ml hot sauce
- 95 ml hot sauce
- 95 ml hot sauce
- 10 g grated parmesan cheese
- 10 g grated parmesan cheese
- 10 g grated parmesan cheese
- 10 g dried basil
- 10 g dried basil
- 10 g dried basil
- 100 g low fat cheese
- 100 g low fat cheese
- 100 g low fat cheese
- 10 g all purpose flour
- 10 g all purpose flour
- 10 g all purpose flour
- 10 g water
- 10 g water
- 10 g water
- 5 tortillas
- 5 tortillas
- 5 tortillas
Equipment
frying panbaking trayforkspoonknife