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Pepperoni Pizza Rolls

 Pepperoni Pizza Rolls
We give traditional pizza a twist by rolling up the usual toppings in egg roll wrappers, then deep-frying them. Yum!—Taste of Home Test Kitchen
14 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 1 package (3-1/2 ounces) sliced pepperoni, chopped
  • 1 cup chopped fresh mushrooms
  • 1 medium green pepper, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pizza seasoning or Italian seasoning
  • 14 egg roll wrappers
  • 14 pieces string cheese
  • Oil for deep-fat frying
  • 1 can (15 ounces) pizza sauce, warmed

Directions

  • In a small bowl, combine the pepperoni, mushrooms, green pepper,
  • Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a
  • work surface with a point facing you; place a piece of string cheese
  • near the bottom corner. Top with about 2 tablespoons pepperoni
  • mixture.
  • Fold bottom corner over filling. Fold sides toward center over
  • filling. Using a pastry brush, wet the top corner with water; roll
  • up tightly to seal. Repeat with remaining wrappers, cheese and
  • filling.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • egg rolls, a few at a time, for 1-2 minutes on each side or until
  • golden brown. Drain on paper towels. Serve with pizza sauce. Yield:
  • 14 egg rolls.

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Pepperoni Pizza Rolls (continued)

Nutritional Facts: 1 egg roll with 2 tablespoons sauce equals 326 calories, 21 g fat (7 g saturated fat), 31 mg cholesterol, 682 mg sodium, 21 g carbohydrate, 1 g fiber, 13 g protein.
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