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Pizza Egg Rolls by Crystal Ann

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  • Pizza Egg Rolls by Crystal Ann

    Pizza Egg Rolls

    1 lb bulk Italian sausages
    3/4 cup diced green peppers
    1 garlic clove, minced
    1 (15 ounce) crushed tomatoes
    1/4 cup tomato paste
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    1/4 teaspoon sugar
    1/8 teaspoon dried rosemary, crushed
    1 dash pepper
    1 (8 ounce) package mozzarella cheese, cut into 1/4 inch cubes
    13 egg roll wraps
    1 egg, lightly beaten
    Oil (for frying)

    In a large skillet, cook the 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. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal. In an electric skillet or a deep fryer, heat 1 inch of oil to 375*. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Makes 13 egg rolls.
    Last edited by wishingstar; 06-30-2006, 09:18 PM.
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