[X]

Home > Recipes > Pizza Egg Rolls

Pizza Egg Rolls Recipe

Pizza Egg Rolls Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

My husband and kids love these very untraditional egg rolls. Their crisp wrappers and flavorful pizza filling make them taste so good!

[X]

Rate Pizza Egg Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pizza Egg Rolls Recipe

Prep: 35 min. Cook: 10 min.

Yield: 13 Servings

35 10 45

Ingredients

1 pound bulk Johnsonville® Ground Sausage
3/4 cup diced green pepper
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1/4 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
Dash pepper
8 ounces cubed part-skim mozzarella cheese
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

Directions

In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 13 egg rolls.

Originally published as Pizza Egg Rolls in Taste of Home April/May 2006, p41

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pizza Egg Rolls

Pizza Egg Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-12) of 12 reviews

Sort Reviews:

Reviewed on Dec. 15, 2012 by ladyedgerly

extra specal

Reviewed on Feb. 20, 2012 by hhthurgood

The kids request this for birthday dinners!

Reviewed on Feb. 04, 2012 by PaulaZaitz

These egg rolls are the bomb! You can easily swap out ingredients to make to your liking or to use things on hand...so good! Note: I fry mine in an electric fry pan/skillet and just turn them a few times till done. When I did them in the deep fryer, they "leaked" and made the oil nasty...so I find it easier and less waste to do them in the electric skillet. Enjoy!!

Reviewed on Jan. 02, 2012 by bargainbarb

OMG! These were sooooo good. People were raving about them all night. They could not get enough of them. I doubled the recipe, they were the first appetizer to go. I made the filling in advance. I filled and rolled them about 30 - 45 minutes before I fried them, that was not a good idea. The egg rolls got soggy and started to fall apart in the deep fryer. So future note, don't roll until you are ready to fry. I still included them on my platter, and even the ones with big holes in them disappeared. I would deff make over and over again. The word my Nieces boyfriend used was "genus"!

Reviewed on May. 19, 2011 by justmbeth

We made this as part of our appetizer night and the family loved them. They heated up great for leftovers. Wouldn't change anything on the recipe.

Reviewed on Apr. 22, 2010 by jjcuadra

The flavors are simple, but great. These are not that easy to fry without making a mess though. However, the mess is worth it. If you have the means to fry them outside that's the way to go.

Reviewed on Feb. 01, 2010 by cntbailey

I just a 8oz of Pepperoni just cut it up into bit size pieces instead of sausage. I did add some Galic power about 1 teaspoon and 1/2 teaspoon of basil. I also added onions. Everyone loved them and wanted the recipe.

Reviewed on Dec. 13, 2009 by lilbitandme

This recipe is GREAT for my son's.......they come home from school, H.S. and College, VERY HUNGRY! I have these made up and in freezer. MUCH better than store bought, and since my boys are in all kinds of sports, we don't worry about callories....they need ALL they can get! I wouldn't eat these regularly, just like pizza. But, for healthy kids, its GREAT!

Reviewed on Apr. 05, 2008 by renee42861

In addition to using the poultry sausage, I would also consider trying skimmed or light mozzarella and no salt tomato products to lighten the sodium and fat. I'd love to know the nutritional information for this recipe. I'm going to consider using it sometime.

Reviewed on Apr. 02, 2008 by katiefigurski

Reviewed on Apr. 02, 2008 by knitwit

It would be very easy to lighten up this recipe: use low-fat chicken or turkey sausage, and drain the fat after browning. You could also steam or bake the rolls instead of deep frying them.

Reviewed on Apr. 01, 2008 by bernadetteg19

Where's the nutritional facts on this recipe? The numbers MUST be very high. I'd like to try something like this but a "lighter version".

View less >