Isaacs' Home Recipes Main MainDish Recipes Pizza Egg Rolls

Pizza Egg Rolls

1 lb bulk Italian sausage
3/4 cup diced green pepper
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1/4 cup tomato paste
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp sugar
1/8 tsp dried rosemary, crushed
dash of pepper
1 block (8 ounces) mozzarella cheese, cut into 1/4" cubes
13 egg roll wrappers
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-fat fryer, heat 1" of oil to 375 degrees.
Fry egg rolls in batches for 1-2 minutes on each side or until golden brown.
Drain on paper towels.

*Yield - 13 egg rolls

(Taste of Home - April/May 2006)