Pizza Egg Rolls

Pizza Egg Rolls

1 lb ITALIAN SAUSAGE, CHOPPED
1 GARLIC CLOVE MINCED
3/4 cup DICED GREEN PEPPER
1 CAN CRUSHED TOMATOES (15 OZ)
1/4 cup TOMATO PASTE
1/2 tsp DRIED OREGANO
1/2 tsp SALT
1/4 tsp SUGAR
1/8 tsp DRIED ROSEMARY
1/8 tsp THYME
PEPPER TO TASTE
8 oz MOZZARELLA CHEESE CUT INTO 1/4 INCH CUBES
13 EGG ROLL WRAPS
1 EGG, LIGHTLY BEATEN
OIL FOR FRYING
IN A LARGE SKILLET, COOK 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 MINUTES.
REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.
PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP.
FOLD BOTTOM CORNER OVER FILLING.
BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.
IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375° F.
FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN.
DRAIN ON PAPER TOWELS.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Nutrition Facts
Nutrition (per serving): 459.1 calories; 46% calories from fat; 24.0g total fat; 96.6mg cholesterol;
1182.3mg sodium; 495.4mg potassium; 38.0g carbohydrates; 2.7g fiber; 1.8g sugar; 22.4g
protein.

Posted in: Pizza