Ingredients
- Egg Roll Wrappers: (12-16 wrappers) These are the foundation of our crispy rolls, providing that perfect crunch when baked. Look for them in the refrigerated section of your grocery store, usually near the produce or tofu.
- Pepperoni: (4 ounces, sliced) The star of our pizza flavor! Use your favorite pepperoni, whether it’s classic, turkey, or even a spicier variety for an extra kick. Diced or mini pepperoni works best for even distribution.
- Pizza Sauce: (1 cup) The essential pizza base. Choose a good quality pizza sauce for the best flavor. Marinara sauce can also be used if you prefer a slightly less intense flavor.
- Shredded Mozzarella Cheese: (1 ½ cups) The cheesy goodness that binds everything together and gives that classic pizza stretch. Part-skim or whole milk mozzarella both work well.
- Italian Seasoning: (1 teaspoon) Adds that authentic Italian herb blend, enhancing the pizza flavor.
- Garlic Powder: (½ teaspoon) A touch of garlic powder complements the pizza sauce and pepperoni beautifully.
- Olive Oil: (2 tablespoons) Used for brushing the egg rolls before baking, helping them achieve that golden-brown crispiness.
- Optional Toppings: (as desired) Get creative! Consider adding sliced mushrooms, bell peppers, black olives, or cooked sausage for extra flavor and texture.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
- Prepare the Filling: In a medium bowl, combine the diced pepperoni, pizza sauce, shredded mozzarella cheese, Italian seasoning, and garlic powder. Mix well until everything is evenly distributed. If you are using any optional toppings, add them to the bowl and mix them in.
- Set Up Your Rolling Station: Lay out a clean, dry surface for rolling your egg rolls. Have your egg roll wrappers, filling mixture, and a small bowl of water ready. The water will act as a sealant for the wrappers.
- Fill and Roll the Egg Rolls: Take one egg roll wrapper and place it in a diamond shape in front of you (one point facing you). Place about 2-3 tablespoons of the pepperoni pizza filling slightly below the center of the wrapper.
- Start Rolling: Fold the bottom corner of the wrapper up and over the filling, tucking it snugly.
- Fold in the Sides: Fold in the left and right corners of the wrapper towards the center, like you are folding an envelope.
- Seal and Finish Rolling: Brush the top corner of the wrapper with a little water. Roll the egg roll up tightly from the bottom to the top, sealing the edge with the water as you go. The water helps the wrapper stick together and prevents the filling from leaking out.
- Repeat for Remaining Egg Rolls: Continue filling and rolling the remaining egg roll wrappers until all the filling is used. Place the rolled egg rolls seam-side down on the prepared baking sheet, leaving a little space between each roll to allow for even baking and crisping.
- Brush with Olive Oil: Once all the egg rolls are rolled and placed on the baking sheet, lightly brush the tops of each egg roll with olive oil. This helps them get beautifully golden brown and extra crispy in the oven.
- Bake to Crispy Perfection: Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy. Flip the egg rolls halfway through baking (around 10 minutes) to ensure even browning on all sides. Keep an eye on them as baking times can vary slightly depending on your oven.
- Cool Slightly and Serve: Remove the baked pepperoni pizza egg rolls from the oven and let them cool for a few minutes before serving. They are best enjoyed warm when the cheese is melty and the wrappers are at their crispiest. Serve with extra pizza sauce or your favorite dipping sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 25g