Directions
- 1Cook 100g of sliced pepperoni until crispy and set aside.
- 2In a pan, add 450g of extra lean beef mince with 1 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of Italian herb seasoning.
- 3Add 4 diced garlic cloves to the beef mince mixture.
- 4Add 120g of pizza sauce, 80g of light cream cheese, and 95ml of hot sauce. Mix well.
- 5Add the crispy pepperoni, 10g of parmesan cheese, and dried basil. Mix until creamy.
- 6Remove from heat and add 100g of low-fat cheese.
- 7Cut 5 tortillas in half and fold them into a triangle shape. Use a flour and water mixture as glue to hold the tortilla together.
- 8Evenly distribute the filling into each tortilla cone, seal the top and repeat for all 10 pockets.
- 9Lightly spray cooking oil and top with parmesan and parsley flakes.
- 10Bake at 200C/400F for 5-10 minutes, or air fry at the same temperature for 4-5 minutes.
- 11Store in the fridge or freezer and reheat when ready to eat.
Ingredients
- 100 g thinly diced mini pepperoni
- 450 g extra lean beef mince
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian herb seasoning
- 4 minced garlic cloves
- 120 g pizza sauce/marinara
- 80 g softened light cream cheese
- 95 ml hot sauce
- 10 g grated parmesan cheese
- 0 dried basil
- 100 g low fat cheese
- 10 g all purpose flour
- 0 water
- 5 tortillas
Equipment
frying panwooden spatulasmall bowlforkbaking trayaluminum foil
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