Pizza Rolls

Anyone remember those pizza rolls from back in the day, circa 90’s. You know the ones you would microwave and then you would burn your mouth, with the molten lava cheese pockets that would explode in your mouth, rendering you without any tastebuds to truly enjoy your pizza roll experience? This is my version of those pizza rolls, only these are really crunchy and really cheesy. Also let’s not forget the fact that Labor Day weekend is coming up, and I definitely think you should add this to your menu. Let’s begin, shall we.

We are using eggroll wrappers y’all! Plus whatever marinera sauce tickles your fancy. You could totally make your own sauce, but I just used what I had on hand.

Some cubed up mozzarella, I don’t recommend the shredded kind. Definetly spring for the block mozzarella, you’ll thank me later.

Mini pepperoni! Did you know this existed? I have to admit I got this because I thought it was adorable, if you can’t find miniature pepperoni then just buy the regular pepperoni and cut the slices into fourths.

Roll them up, like you would a traditional eggroll. Towards the end of the roll, dab you fingers with some water to finish sealing the eggroll tight. Try not to have any air pockets, really seal that sucker tight. If you don’t bad things happen, such as oil splatter. This happened to me while frying, so wrap it tightly!

Look at that…perfection!

One more for the road. Hasta la proxima.

Pizza Rolls

You can change these up with whatever you like, you swap the pepperoni with extra cheese or add some veggies.



  • 6 egg roll wrappers
  • 1/2 c marinera sauce
  • 4 oz mozzarella cheese (from the block) cubed
  • 1/4 c mini pepperoni or use regular pepperoni (cut into fourths)
  • Water to seal the egg roll seam


  1. To assemble each egg roll, spread one tablespoon of marinara into the center of each wrapper. Top with one tablespoon of marinara and one tablespoon of cubed mozzarella. Fold the corners in and then roll tightly into a log. Brush the end with a bit of water to seal and set on a baking sheet. Continue fill and roll the egg rolls until all of the filling has been used.
  2. Fill a large pot or skillet about halfway up with vegetable or canola oil and bring to about 360 degrees F. Once hot, fry the egg rolls, in batches, until golden brown and crispy all around, about 4 to 5 minutes. If the egg rolls aren’t completely covered by the oil, make sure to flip them over halfway through frying to ensure even browning. Drain and set on a few paper towels to soak up any excess oil. Transfer to a wire rack set over a baking sheet to keep them from getting soggy as you fry up the rest. Serve immediately with extra marinara on the side for dipping.




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