Cookbook

Empanadas - Pizza Rolls *PIC*

Pizza Rolls

"Crisp egg roll wrappers hold a savory filling of mozzarella cheese and pepperoni pizza sauce." -Cory on allrecipes.com.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes

Servings: 10

Ingredients:

2 quarts canola oil for frying*
1 large 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

Instructions:

Heat oil in a deep-fryer or large saucepan to 300F (150C).
Whisk egg and water together in a small bowl.
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.
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.
Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.


*LuAnn is planning to make the pizza rolls as described, substituting vegetarian alternatives for the meat and cheese. However, rather than frying the rolls, I will place them on Airbake pizza pans (pans with multiple holes at close intervals on the bottom, which allow the bottom of the pizza crust to brown and crisp), then brush them with oil and BAKE (at about 400F), turning halfway through the baking time, until crisp and golden brown.

Source: Allrecipes.com; posted by LuAnn.

PIZZAS, CALZONES, EMPANADAS & POCKETS #54

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