I usually almost never cook the entire portion that is made using this recipe when I assemble them just for myself.. I can always store them in a sealed bag in the fridge or freezer and then pull them out whenever the craving hits for a yummy pizza egg roll. It’s perfect for when my kids come home from school and act like they haven’t eaten in weeks. They cook up quick and they are much more satisfying to them than any other fast snack that we may have laying around. Check out what they are saying about this recipe over at Group Recipes:
“We made these… YUM! I was in a food coma for hours. LOL.”
The only problem that you are going to have when you make these is the inability to stop eating them!
Ingredients
1 LB Johnsonville Italian sausage, chopped
1 garlic clove minced
3/4 CUP diced green pepper shopping list
1 CAN Hunt’s crushed tomatoes (15 OZ)
1/4 CUP tomato paste
1/2 TSP dried oregano
1/2 TSP salt
1/4 TSP sugar
1/8 TSP dried rosemary
1/8 TSP thyme
pepper TO TASTE
8 OZ Kraft mozzarella cheese CUT INTO 1/4 INCH CUBES
13 egg roll wraps
1 EGG, LIGHTLY BEATEN
oil FOR FRYING
Instructions
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.
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Quick Tip: Serve with your favorite dipping sauces.
Thanks again to Group Recipes for this tasty appetizer recipe.