Directions
- 1Add cooking spray to a pan.
- 2Add lean ground beef to the pan and cook on high heat until about three-quarters done.
- 3Add low-fat pepperoni, onion powder, garlic powder, smoked paprika, Italian herbs, salt, and black pepper.
- 4Cook through until golden brown.
- 5Add tomato passata, tomato paste, light cream cheese, and a dash of sugar.
- 6Stir through until creamy.
- 7Add chopped parsley and mix again.
- 8On a warm tortilla, add one-tenth of your pizza roll mix.
- 9Add low-fat cheese.
- 10Fold in the sides and roll it up tightly, repeating until you have 10 rolls.
- 11Give them a quick spray.
- 12Sprinkle with parsley.
- 13Bake at 200°C for 8-10 minutes or air-fry at 180°C for 8-10 minutes.
- 14Store in the freezer and reheat when you're ready to eat.
Ingredients
- 800 g lean ground beef
- 100 g low fat pepperoni
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp Italian herbs
- 2 tsp salt
- 1 tsp black pepper
- 400 g tomato passata
- 45 g tomato paste
- 75 g light cream cheese
- 10 g sugar or sweetener
- chopped parsley
- 125 g grated mozzarella
- 125 g grated low fat cheddar
- 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.
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