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Ingredients
| italian sausage: 1 lb |
| garlic: 1 clove |
| black pepper: 3/4 cup |
| canned crushed tomatoes: 15 oz |
| canned tomato paste: 1/4 cup |
| dried oregano (ground): 1/2 Tbl |
| salt: 1/2 tsp |
| granulated sugar: 1/4 tsp |
| dried rosemary: 1/8 tsp |
| fresh thyme: 1/8 tsp |
| black pepper: 1 tsp |
| mozzarella cheese, nonfat: 8 oz |
| eggroll wrappers: 13 |
| vegetable oil: 2 cups |
Pizza Egg Rolls
Credit: www.grouprecipes.com
User rating:
-
Prep Time
5 min -
Cook Time
0 min -
Servings
13 serving(s)
Tags
- IN A LARGE SKILLET, COOK 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. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.
- PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.
- IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375. FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.