High Protein Cheesy Pepperoni Pizza Rolls

Ingredients (raw weights)

• 200 g pepperoni, sliced, cooked
• 1100 g ground beef 95/5, raw
• 6 g salt, dry
• 3.1 g garlic powder, dry
• 2.4 g onion powder, dry
• 1.5 g italian herb seasoning, dry
• 16 g garlic, raw
• 200 g tomato paste, canned
• 80 g cream cheese, light (low fat), as sold
• 105 g hot sauce, as sold
• 15 g parmesan cheese, grated, as sold
• 521 g low carb / high fiber tortilla, as sold
• 240 g mozzarella/pizza cheese, light shredded, as sold

Steps

1. Cook the pepperoni on medium heat until it’s crispy, then set it aside.
2. Add the extra lean beef mince to the pan along with the salt, garlic powder, onion powder, and Italian herb seasoning, and cook it through.
3. Stir in the diced garlic cloves and tomato paste, then add the softened light cream cheese and hot sauce, mixing until the mixture becomes creamy.
4. Return the crispy pepperoni to the pan, add parsley and freshly grated Parmesan cheese, and combine everything well.
5. Place a tortilla on a flat surface, spread the filling evenly, sprinkle grated mozzarella, and roll it up tightly; repeat for the remaining tortillas.
6. Spray the rolled tortillas with light cooking oil, sprinkle oregano and additional Parmesan cheese on top.
7. Bake the rolls for a few minutes until heated through and slightly golden.
8. Store the cooked rolls in the refrigerator or freezer and reheat when ready to eat.