PIZZA EGG ROLLS

By Vanetta

Ingredients

• 1 pound bulk Italian sausage
• 3/4 cup diced green pepper
• 1 garlic clove
• 1 can[15 ounce] crushed tomatoes
• 1/4 cup tomatoes pastes
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/4 tsp sugar
• 1/8 tsp dried rosemary
• dash pepper
• 8 ounce cubed part-skim mozzerella cheese
• 13 egg roll wrappers
• 1 egg lightly beaten
• oil for fry

Preparation

Step 1

In a large skillet cook sausage green pepper and garlic over medium heat until done. [drain] Stir in tomatoes and pastes and seasoning bring to a boil. Reduce heat, cover, simmer 10 min; uncover and simmer for 10 min more. Remove from heat cool for 20 min. then stir in cheese. Place 1/3 sausage mixture in the center of each egg roll wrappers; fold bottom corners over the filling fold side toward the center over the filling. Brush remaining corner with egg and roll up tight to seal. In a large skillet or deep fry heat oil, fry egg roll in batch for 1-2 min on each side or until golden brown; drain on paper towel.