1 (15-ounce) container ricotta cheese |
1 (8-ounce) container onion-and-chive flavored cream cheese, softened |
1/4 cup chopped fresh basil |
1/2 teaspoon garlic salt |
1/2 teaspoon seasoned pepper |
1 large egg, lightly beaten |
2 cups (8 ounces) shredded mozzarella cheese, divided |
1 (3-ounce) package shredded parmesan cheese, divided |
2 (26-ounce) jars tomato basil pasta sauce |
1 (16-ounce) package egg roll wrappers |
60 to 64 frozen cooked italian-style meatballs |