High Protein Cheesy Pepperoni Pizza Rolls

Ingredients

• 800g lean ground beef (5% or less)
• 100g low fat pepperoni (I used Turkey pepperoni, regular or beef pepperoni also works)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp Italian herbs
• 1-2 tsp salt
• 1 tsp black pepper
• 400g tomato Passata (brand: Tesco)
• 45g tomato paste
• 75g light cream cheese (brand: Philadelphia lightest)
• 10g sugar or sweetener
• Chopped parsley
• 125g grated mozzarella
• 125g grated low fat cheddar (brand: Tesco 50% less)
• 10 protein tortillas (brand: mission)

Method

1. 1

   Brown the lean ground beef and pepperoni in a pan over medium heat with onion powder, garlic powder, smoked paprika, Italian herbs, salt, and black pepper.

2. 2

   Stir in the tomato passata, tomato paste, light cream cheese, sugar or sweetener, and chopped parsley until well combined and heated through.

3. 3

   Divide the meat mixture evenly among the 10 protein tortillas, topping each with the grated mozzarella, low fat cheddar, and chopped parsley.

4. 4

   Roll each tortilla up tightly into a burrito-style roll.

5. 5

   Allow the rolls to cool completely before wrapping tightly in foil for freezer storage.

6. 6

   To reheat from frozen, unwrap from foil, wrap in a wet paper towel with excess water squeezed out, and microwave for 5-6 minutes.

7. 7

   Carefully remove the paper towel and finish in an air fryer or toasted in a dry pan for a few minutes until crispy.