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5.0 from 18 votes

Crispy Baked Pepperoni Pizza Egg Rolls

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 6
Course: Appetizer , Snacks

Ingredients

filling
  • 12 ounces thinly sliced pepperoni, divided
  • 1 ¾ heaping cups grated parmesan, divided
  • 1 heaping cup shredded mozzarella
  • 1 cup marinara sauce, plus more for serving
  • 2 tablespoons minced oregano
assembly
  • 1 egg, beaten
  • 24 egg roll wrappers
  • ½ cup (1 stick) unsalted butter, melted and cooled

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Repeat step 2 until all egg rolls have been rolled up.
  4. 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.
  5. Place egg rolls in freezer for at least 30 minutes (and up to 3 months).
  6. Preheat oven to 375˚F.
  7. Remove egg rolls from freezer and bake egg rolls for 25 to 30 minutes or until golden brown.
  8. Remove egg rolls from oven and cool for 7 to 10 minutes. Serve with a side of marinara sauce for dipping.

Notes

  • *Makes 12 Eggrolls