This is my husband's version of store-bought pizza rolls, and our family loves them. 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! —Julie Gaines, Normal, Illinois
- 4 cups (16 ounces) shredded pizza cheese blend or part-skim mozzarella cheese
- 1 pound bulk Italian 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
- 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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