Directions
- 1Cook 200g of thinly sliced mini pepperoni on medium heat until crispy and set aside.
- 2Add 1.1KG extra lean beef mince to the pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1.5tsp Italian herb seasoning.
- 3Once the beef is cooking, add 4 diced garlic cloves and 200g tomato paste.
- 4Add 80g softened light cream cheese and 100ml hot sauce and mix until creamy.
- 5Add the crispy pepperoni back to the pan with some parsley and 15g parmesan cheese. Mix well.
- 6Grab one tortilla and evenly distribute the filling, adding 20g of grated mozzarella.
- 7Roll the tortilla tightly and repeat for the other 11 rolls.
- 8Spray the rolls with light cooking oil, add oregano and more parmesan, and bake for 6-8 minutes at 180C/375F.
- 9Once done, store in the fridge or freezer and reheat when ready to eat.
Ingredients
- 200 g thinly sliced mini pepperoni
- 1.1 KG extra lean beef mince
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp italian herb seasoning
- 4 diced garlic cloves
- 200 g tomato paste
- 80 g softened light cream cheese
- 100 ml hot sauce
- 15 g parsley
- 15 g freshly grated parmesan cheese
- 12 small/medium tortillas
- 20 g grated mozzarella
Equipment
frying panbaking tray
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