Low Calorie & High Protein Pepperoni Pizza Pockets
Directions
- 1Cook 100g of sliced pepperoni until crispy and set aside.
- 2Cook 100g of sliced pepperoni until crispy and set aside.
- 3Cook 100g of sliced pepperoni until crispy and set aside.
- 4Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning. Mix well.
- 5Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning. Mix well.
- 6Add 450g of extra lean beef mince to a pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1tsp Italian herb seasoning. Mix well.
- 7Add 4 diced garlic cloves and mix.
- 8Add 4 diced garlic cloves and mix.
- 9Add 4 diced garlic cloves and mix.
- 10Add 120g pizza sauce, 80g light cream cheese and 95ml hot sauce. Mix well.
- 11Add 120g pizza sauce, 80g light cream cheese and 95ml hot sauce. Mix well.
- 12Add 120g pizza sauce, 80g light cream cheese and 95ml hot sauce. Mix well.
- 13Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 14Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 15Add the crispy pepperoni, 10g parmesan cheese, and dried basil. Mix until creamy.
- 16Remove from heat and add 100g of low fat cheese.
- 17Remove from heat and add 100g of low fat cheese.
- 18Remove from heat and add 100g of low fat cheese.
- 19Cut 5 tortillas in half, and fold each half into a triangle shape. Use a flour and water mixture as glue to seal the edges into a cone shape.
- 20Cut 5 tortillas in half, and fold each half into a triangle shape. Use a flour and water mixture as glue to seal the edges into a cone shape.
- 21Cut 5 tortillas in half, and fold each half into a triangle shape. Use a flour and water mixture as glue to seal the edges into a cone shape.
- 22Evenly distribute the filling into the tortilla cones, seal the tops, and repeat for the remaining tortillas.
- 23Evenly distribute the filling into the tortilla cones, seal the tops, and repeat for the remaining tortillas.
- 24Evenly distribute the filling into the tortilla cones, seal the tops, and repeat for the remaining tortillas.
- 25Lightly spray the pizza pockets with cooking oil, top with more parmesan cheese and parsley flakes.
- 26Lightly spray the pizza pockets with cooking oil, top with more parmesan cheese and parsley flakes.
- 27Lightly spray the pizza pockets with cooking oil, top with more parmesan cheese and parsley flakes.
- 28Bake at 200°C/400°F for 5-10 minutes, or air fry at the same temperature for 4-5 minutes until crispy.
- 29Bake at 200°C/400°F for 5-10 minutes, or air fry at the same temperature for 4-5 minutes until crispy.
- 30Bake at 200°C/400°F for 5-10 minutes, or air fry at the same temperature for 4-5 minutes until crispy.
- 31Store in the fridge or freezer and reheat when ready to eat.
- 32Store in the fridge or freezer and reheat when ready to eat.
- 33Store in the fridge or freezer and reheat when ready to eat.
Ingredients
- 100 g thinly diced/sliced mini pepperoni
- 100 g thinly diced/sliced mini pepperoni
- 100 g thinly diced/sliced mini pepperoni
- 450 g extra lean beef mince
- 450 g extra lean beef mince
- 450 g extra lean beef mince
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp italian herb seasoning
- 1 tsp italian herb seasoning
- 1 tsp italian herb seasoning
- 4 minced garlic cloves
- 4 minced garlic cloves
- 4 minced garlic cloves
- 120 g pizza sauce/marinara
- 120 g pizza sauce/marinara
- 120 g pizza sauce/marinara
- 80 g softened light cream cheese
- 80 g softened light cream cheese
- 80 g softened light cream cheese
- 95 ml hot sauce
- 95 ml hot sauce
- 95 ml hot sauce
- 10 g grated parmesan cheese
- 10 g grated parmesan cheese
- 10 g grated parmesan cheese
- 10 g dried basil
- 10 g dried basil
- 10 g dried basil
- 100 g low fat cheese
- 100 g low fat cheese
- 100 g low fat cheese
- 10 g all purpose flour
- 10 g all purpose flour
- 10 g all purpose flour
- 10 g water
- 10 g water
- 10 g water
- 5 tortillas
- 5 tortillas
- 5 tortillas
Equipment
panforkknife