High Protein Cheesy Pepperoni Pizza Rolls
Directions
- 1Add cooking spray to a pan.
- 2Add cooking spray to a pan.
- 3Add cooking spray to a pan.
- 4Add lean ground beef to the pan and cook on high heat until about three-quarters done.
- 5Add lean ground beef to the pan and cook on high heat until about three-quarters done.
- 6Add lean ground beef to the pan and cook on high heat until about three-quarters done.
- 7Add low-fat pepperoni, onion powder, garlic powder, smoked paprika, Italian herbs, salt, and black pepper.
- 8Add low-fat pepperoni, onion powder, garlic powder, smoked paprika, Italian herbs, salt, and black pepper.
- 9Add low-fat pepperoni, onion powder, garlic powder, smoked paprika, Italian herbs, salt, and black pepper.
- 10Cook through until golden brown.
- 11Cook through until golden brown.
- 12Cook through until golden brown.
- 13Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 14Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 15Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 16Stir through until creamy.
- 17Stir through until creamy.
- 18Stir through until creamy.
- 19Add chopped parsley and mix again.
- 20Add chopped parsley and mix again.
- 21Add chopped parsley and mix again.
- 22On a warm tortilla, add one-tenth of your pizza roll mix.
- 23On a warm tortilla, add one-tenth of your pizza roll mix.
- 24On a warm tortilla, add one-tenth of your pizza roll mix.
- 25Add low-fat cheese.
- 26Add low-fat cheese.
- 27Add low-fat cheese.
- 28Fold in the sides and roll it up tightly, repeating until you have 10 rolls.
- 29Fold in the sides and roll it up tightly, repeating until you have 10 rolls.
- 30Fold in the sides and roll it up tightly, repeating until you have 10 rolls.
- 31Give them a quick spray.
- 32Give them a quick spray.
- 33Give them a quick spray.
- 34Sprinkle with parsley.
- 35Sprinkle with parsley.
- 36Sprinkle with parsley.
- 37Bake at 200°C for 8-10 minutes or air-fry at 180°C for 8-10 minutes.
- 38Bake at 200°C for 8-10 minutes or air-fry at 180°C for 8-10 minutes.
- 39Bake at 200°C for 8-10 minutes or air-fry at 180°C for 8-10 minutes.
- 40Store in the freezer and reheat when you're ready to eat.
- 41Store in the freezer and reheat when you're ready to eat.
- 42Store 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
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp smoked paprika
- 1 tsp smoked paprika
- 2 tsp Italian herbs
- 2 tsp Italian herbs
- 2 tsp Italian herbs
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp black pepper
- 1 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
Equipment
panwooden spoonbaking trayfoil
Tips
- Allow the rolls to cool before wrapping in foil.
- To reheat, unwrap from the foil, wrap in a paper towel and run under water, squeeze off 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.