Crispy Baked Pepperoni Pizza Egg Rolls
User Reviews
5
Crispy Baked Pepperoni Pizza Egg Rolls
Description
The filling combines finely chopped pepperoni with grated Parmesan and shredded mozzarella cheeses, blended with marinara sauce and minced oregano to create a cohesive, pizza-inspired mixture. Two egg roll wrappers are stacked and brushed with beaten egg to help seal the log-shaped filling, which is then rolled tightly with the edges folded in to prevent leakage during baking.
Each egg roll is coated with melted butter and rolled in additional grated Parmesan before being placed on a baking sheet. After a resting period in the freezer to firm up, they bake in a moderate oven until the wrappers are golden brown and crisp. Cooling slightly ensures a crunchy texture and helps the filling set.
These egg rolls serve as a handheld snack or appetizer, paired well with extra marinara sauce for dipping. Their freezing step allows advance preparation and easy baked reheating, making them suitable for gatherings or casual meals.
Ingredients
filling
- 12 ounces pepperoni thinly sliced, divided usage
- 1 ¾ heaping cups Parmesan Cheese grated, divided
- 1 heaping cup mozzarella cheese shredded
- 1 cup marinara sauce plus more for serving
- 2 tablespoons oregano minced
assembly
- 1 egg beaten
- 24 egg roll wrappers
- ½ cup unsalted butter 1 stick, melted and cooled
Instructions
- Chop 8 ounces (⅔’s) pepperoni and transfer to a mixing bowl. Add 1/4 cup Parmesan, mozzarella, marinara, and oregano to pepperoni and mix together until completely combined.
- To assemble: Stack two egg roll wrappers together and brush with beaten egg. Scoop ⅓ cup of filling onto the stacked wrappers and form into a log. Top ‘filling log’ with a few slices of remaining pepperoni. Fold in sides of wrappers, then tightly roll until sealed.
- Repeat step 2 until all egg rolls have been rolled up.
- Brush each egg roll with melted butter and roll in remaining Parmesan. Shake off any excess Parmesan transfer egg rolls to a parchment lined baking sheet, 1 inch apart.
- Place egg rolls in freezer for at least 30 minutes (and up to 3 months).
- Preheat oven to 375˚F.
- Remove egg rolls from freezer and bake egg rolls for 25 to 30 minutes or until golden brown.
- Remove egg rolls from oven and cool for 7 to 10 minutes. Serve with a side of marinara sauce for dipping.
Notes
- This recipe yields 12 egg rolls.
User Reviews
Overall Rating
5
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