Pizza Rolls

Pizza Rolls

1 Pkg Egg Roll Wrappers

Sauce

15 oz can tomato sauce

6 oz can tomato paste

1 Tbsp ground oregano

1 ½ tsp garlic powder

½ tsp onion powder

1 tsp ground paprika

1 Tbsp basil

½ tsp sugar

1/8 C water

Quick Method - Combine all in a blender/food processor and blend until smooth

More developed flavors method –

Substitute fresh basil leaves finely chopped, garlic and onion for the dried (2-3 cloves finely chopped and maybe ¼ a small onion minced)

Heat a little olive oil in and sauté onions and garlic until garlic is soft

Add in tomato sauce, tomato paste, oregano, paprika, sugar, basil.  Bring to a simmer; simmer on low for about 20-25 minutes to allow flavors to marry.

Reserve about 1/3 cup of the sauce for dipping, set remaining 2/3 aside

Filling

1 lb Italian sausage (crumbled)

4 oz can of chopped mushrooms

2 cups shredded Mozzarella or Italian Blend cheese

Brown sausage and crumble into small pieces.  Add in mushrooms and the sauce you set aside and simmer on low for about 5-10 minutes and let cool so it doesn’t melt the cheese.

Combine sauce mixture and cheese in a bowl.

* Freshen and/or health it up tips –

I use Italian sausage that I make from 1lb ground pork and some seasonings minus all that sodium

Add in some finely diced green peppers

Mix it up – substitute any of your favorite pizza topping combos. Pepperoni and olive, Canadian bacon/Pineapple, Buffalo Chicken/Tomato/Celery, Spinach and artichoke hearts would be good if you substitute a white pizza sauce, Caprese style just delicious basil and tomatoes…. Have fun!

Assemble and cook

Lay an egg roll wrapper out, spread about 1/8 cup filling in center of wrapper, roll and set aside on a tray to get ready for cooking.  Repeat until you have them all ready.

Heat Oil in a skillet or deep fryer to 350; fry in batches until golden brown about 5 minutes; serve with reserved dipping sauce.