Like most all pizza recipes, this is a pretty versatile one. You can add and subtract whatever ingredients you want to make it taste like your favorite kind of pizza pie. I have done these with just veggies, some with only cheese, as written, and I even did an alfredo pizza one once. They are always a huge hit, and it’s fun to play around with the different ideas. I think the pepperoni and cheese is the kid’s favorite, but they have no problem gobbling down whatever I give them.
Check out what they are saying about this recipe over at Group Recipes:
“A great appetizer for late night snack!”
You’ll have to make these late at night if you don’t want to have to share!
Ingredients
1 LB Johnsonville Italian sausage, CHOPPED
1 garlic clove MINCED
3/4 CUP DICED green pepper
1 CAN Hunt’s crushed tomatoes (15 OZ)
1/4 CUP tomato paste
1/2 TSP DRIED oregano
1/2 TSP Morton salt
1/4 TSP sugar
1/8 TSP dried rosemary
1/8 TSP thyme
pepper TO TASTE
8 OZ mozzarella cheese CUT INTO 1/4 INCH CUBES
13 egg roll wraps
1 EGG, LIGHTLY BEATEN
oil FOR FRYING
Instructions
IN A LARGE SKILLET, COOK SAUSAGE, GREEN PEPPER AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. STIR IN THE TOMATOES, TOMATO PASTE AND SEASONINGS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.
PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.
IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375. FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.
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Quick Tip: Serve with ranch or marinara for dipping.
Thanks again to Group Recipes for this yummy kid-friendly recipe.
