Pepperoni Pizza Rolls
Date: Jul. 27th, 2019 - 1:00 PM
Ingredients
1 tablespoon olive oil
⅔ cup finely chopped cremini mushrooms
½ cup chopped onion
3 garlic cloves, minced
½ teaspoon dried Italian seasoning
¾ cup low-sodium marinara sauce, divided
½ cup shredded part-skim mozzarella cheese (2 ounces)
1 ounce mini pepperoni slices
8 (7 inch square) egg roll wrappers
1 large egg, lightly beaten
Cooking spray
Chopped fresh basil for garnish
Preparation
- Preheat oven to 425°F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, garlic and Italian seasoning; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ½ cup marinara; reduce heat to medium and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and let cool slightly, about 10 minutes. Transfer to a bowl; fold in cheese and pepperoni.
- Working with 1 at a time, place egg roll wrappers on a clean work surface with 1 corner pointing toward you. (The wrapper should look like a diamond.) Spoon 2 tablespoons of the pepperoni filling onto the center of the wrapper. Fold the lower corner up and over the filling. Fold the 2 side corners in toward the center. Lightly brush the top corner with egg to moisten. Roll the wrapper up from the bottom, jelly-roll style. Repeat the process with the remaining wrappers, filling and egg.
- Line a baking sheet with parchment paper; coat with cooking spray. Lightly coat the prepared rolls with cooking spray. Arrange the rolls, seam-sides down, on the prepared pan. Bake until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes. Garnish with basil, if desired, and serve with the remaining ¼ cup marinara.
