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Pepperoni Pizza Rolls

  • 30 m
  • 45 m
Robin Bashinsky
“These cheesy baked pizza rolls with marinara dipping sauce would be fun for a casual party for kids or adults—or just for dinner! Classic pizza fillings are tucked into egg roll wrappers, which are baked—no frying required!—until nice and crispy on the outside. Feel free to mix up the fillings; for example, you could drop the pepperoni to make these vegetarian or nix the mushrooms if you're not a fan.”


    • 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


  • 1 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.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019