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Pizza Rolls Recipe

Pizza Rolls Recipe photo by Taste of Home

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"This is my husband's version of store-bought pizza rolls, and our family loves them," writes Julie Gaines of Normal, Illinois. "Although they take some time to make, they freeze well. So when we're through, we get to enjoy the fruits of our labor for a long time!"

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Pizza Rolls Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

15 15 30

Ingredients

4 cups (16 ounces) shredded pizza cheese blend or part-skim mozzarella cheese
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
2 packages (3 ounces each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Oil for frying
Additional pizza sauce for dipping, warmed, optional

Directions

In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired. Yield: 32 rolls.

Originally published as Pizza Rolls in Taste of Home August/September 2003, p61

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Pizza Rolls

Pizza Rolls

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Reviewed on Feb. 20, 2013 by moyahatelove119

this is great

Reviewed on Sep. 29, 2012 by DSark

These pizza rolls are great to make ahead and put in the freezer for a quick meal on a busy day

Reviewed on Dec. 17, 2011 by crystal24

So far I've made these twice, and getting ready to make them again right now! Very very good...I tend to just use a little more cheese and a few more wrappers, there seems to be so much filling. The more the better anyhow, these taste great!

Reviewed on Aug. 01, 2011 by Summy

I have made these hundreds of thousands of times. Okay, that might be an exaggeration, but that's how good they are. Labor intensive at first, but I made these in 2006 for my daughter's 16th birthday party, and they were easy to just pop into my Fry Daddy and have ready to eat for all the guests (many adults attended, and were like little kids all over again). Excellent recipe, and it makes a lot. They freeze very well.