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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.
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.