Directions
- 1Cook 200g of thinly sliced pepperoni on medium heat until crispy. Set aside.
- 2Add 1.1kg of extra lean beef mince to the pan with 1tsp salt, 1tsp garlic powder, 1tsp onion powder, and 1.5tsp Italian herb seasoning.
- 3Once the mince is cooking, add 4 diced garlic cloves, 200g tomato paste, and 80g of softened light cream cheese.
- 4Add 100ml of hot sauce and mix until creamy.
- 5Add the crispy pepperoni, parsley, and 15g of parmesan cheese. Mix.
- 6Grab one tortilla and evenly distribute the filling. Add 20g of grated mozzarella.
- 7Roll up tightly and repeat for the other 11 rolls.
- 8Spray the rolls with light cooking oil and add oregano and more parmesan cheese.
- 9Bake for 6-8 minutes at 180C/375F.
- 10Store in the fridge or freezer and reheat when ready to eat.
Ingredients
- 200 g Thinly sliced mini pepperoni
- 1.1 KG Extra lean beef mince
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1.5 tsp Italian herb seasoning
- 4 Diced garlic cloves
- 200 g Tomato paste
- 80 g Softened light cream cheese
- 100 ml Hot sauce
- 15 g Parsley
- 15 g Freshly grated parmesan cheese
- 12 Small/Medium tortillas
- 20 g Grated mozzarella
Equipment
frying panbaking traywooden spoon
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