Directions
- 1Cook sliced pepperoni in a pan until crispy.
- 2Set aside the cooked pepperoni.
- 3Add extra lean beef mince to the pan.
- 4Season the beef mince with salt, garlic powder, onion powder, and Italian herb seasoning.
- 5Cook the beef mince until browned.
- 6Add diced garlic cloves to the cooked beef.
- 7Add pizza sauce/marinara and light cream cheese to the pan.
- 8Pour hot sauce into the mixture.
- 9Mix to combine all ingredients in the pan.
- 10Add the crispy pepperoni to the mixture.
- 11Add Parmesan cheese and dried basil to the mixture.
- 12Mix once more until creamy.
- 13Take the pan off the heat and add low-fat cheese.
- 14Cut 5 tortillas in half.
- 15Fold each tortilla half into a triangle.
- 16Mix 10g of flour with water to create a glue.
- 17Spread the flour-water mixture on the side of the tortilla and open to create a cone shape.
- 18Evenly distribute the filling into each tortilla cone.
- 19Seal the top of the filled tortilla cone tightly.
- 20Repeat the process for the remaining 9 pockets.
- 21Spray the pizza pockets with light cooking oil.
- 22Top with Parmesan and parsley flakes.
- 23Oven bake 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 Sliced Pepperoni
- 450 g Extra Lean Beef Mince
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Herb Seasoning
- 4 Diced Garlic Cloves
- 120 g Pizza Sauce/Marinara
- 80 g Light Cream Cheese
- 95 ml Hot Sauce
- 10 g Parmesan Cheese
- Dried Basil
- 100 g Low Fat Cheese
- 10 g All Purpose Flour
- Water
- 5 Tortillas
Equipment
PanKnifeForkBaking tray
Tips
- These pizza pockets can be stored in the freezer for weeks.
- Reheat the pizza pockets when you're ready to eat.
- You can substitute Sultans Beef Pepperoni for Turkey pepperoni, beef pepperoni, or regular pepperoni.
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