Pizza Egg Rolls

By JaimeDancer

Ingredients

• 1 lb Bulk Italian Sausage
• 3/4 c diced green peppers
• 1 clove garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1/4 c tomato paste
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp sugar
• 1/8 tsp dried rosemary, crushed
• dash pepper
• 1 block (8 oz) part-skim mozzerella cheese, cut into 1/4 in. cubes
• 13 egg roll wrappers
• 1 egg lightly beaten
• oil for frying

Preparation

Step 1

In a large skillet cook the sausage, green pepper, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat, cover and simmer for 10 min. Uncover and simmer for 10 min longer. Remove from the heat; cool for 20 min, stir in cheese.

Place 1/3 c sausage mixture into the center of each wrapper.Fold bottom corner over filling. fold sides toward center over filling. Brush remaining corner with egg; roll tightly to seal

In an electric skillet or deep fryer heat 1 in. of oil to 375. Fry egg rolls in batches for 1-2 min on each side or until golden brown. Drain on paper towel.