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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This is just the base for a basic pepperoni pizza roll. I made this with leftover pizza toppings. I didn't feel like making any dough so I substituted egg roll wraps. Ingredients:
2 quarts canola oil for frying |
1 egg |
3 tablespoons water |
1 (16 ounce) jar pizza sauce |
1 (8 ounce) package sliced pepperoni |
1 cup shredded mozzarella cheese |
1 (14 ounce) package egg roll wrappers |
Directions:
1. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
2. Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
3. Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
4. Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
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