Continuing on my recent effort to create delicious, high volume/protein dishes, I’ve stepped back into my childhood. Golden years filled with a concerning amount of Hot Pockets- especially those of the pepperoni pizza variety.
This recipe ANNIHILATES the store bought competitor on every front: volume, nutrition, and most importantly- taste. Attached are some direct comparisons of the relevant nutrition facts.
Ingredients:
• 1 Mission Carb Balance Soft Taco Tortilla
• 70g Great Value Fat Free Mild Cheddar
• 100g Jones Dairy Farm Uncured Canadian Bacon
• 50g Mushrooms
• 30g Bell Pepper
• 15g Spinach
• 10g Yellow Onion
• 2g Chives (fresh)
• 10g Basil (fresh)
• 50g Rao’s Margherita Pizza Sauce
• 1g Italian Seasoning
• Salt/season to taste
Instructions:
Preheat pan (med-low) + air fryer/toaster oven (~400°F)
Dice or slice vegetables, slice bacon
Sauté veggies and bacon ~10 min
Season to taste
Line tortilla with cheese, top with some pizza sauce, add veggie/bacon mix, finish with remainder of sauce, top with cheese
Microwave 20–60 sec to soften tortilla and pre-melt cheese
*Optional: Brush edges with water/oil and crimp with fork to seal*
*Optional: Brush outside of closed tortilla with oil for browning, sprinkle Italian seasoning*
Air fry 8–15 min at 400°F
Cool 2–5 min, slice, top with basil
This pizza can be anything you want! Sub in jalapenos, black olives, chicken, white sauce, or even go full veggie- the options are endless. (Plug for Hidden Valley Fat Free Ranch, a well-kept secret)
I’m new to cooking and hungry to learn—feedback and tweaks are always welcome! If you make your own spin, I’d LOVE to see it!
Thanks for reading!
by PollardPhotography
Dining and Cooking