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Pizza Egg Rolls

 Pizza Egg Rolls
My husband and kids love these very untraditional egg rolls. Their crisp wrappers and flavorful pizza filling make them taste so good!
13 ServingsPrep: 35 min. Cook: 10 min.

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian 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

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Pizza Egg Rolls (continued)

Directions (continued)

  • 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.