Momma Green's Pepperoni Pizza Rolls
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 medium egg
- pizza sauce for dipping
- 1 package mozzarella string cheese
- 1 package egg roll wrappers
- 1 package pepperoni standard size, not mini
- vegetable oil enough for your pan or deep fryer
- Carbohydrate 0.0160416666666667 g
- Cholesterol 13.1875 mg
- Fat 2.03958333333333 g
- Fiber 0 g
- Protein 1.20708333333333 g
- Saturated Fat 0.683729166666667 g
- Serving Size 1 1 Serving (6g)
- Sodium 71.7916666666667 mg
- Sugar 0.0160416666666667 g
- Trans Fat 0.3900625 g
- Calories 24 calories
Heat the oil for deep frying. Cut the string cheese in half. Scramble the egg in a small dish or bowl. Lay egg roll wrapper on plate in front of you, corner facing you. Layer four pepperoni on the center of the wrapper. Place the 1/2 of string cheese on top of the pepperoni. Fold the wrapper over the pepperoni and cheese from the corner facing you to the opposite corner. Trying to keep the roll tight but not enough to tear the wrapper, fold in the two outsides of the wrapper toward the center of the roll. Roll up the roll until only the corner opposite you is exposed. Dip a fork in the egg, and lightly glaze the exposed wrapper corner. Finish rolling the wrapper to close. Repeat pizza rolls until you run out of cheese or your back and arms can't stand it anymore. Deep fry the rolls in oil until golden brown. If cheese oozes out of your rolls that's normal; but if a lot of cheese is lost, you haven't rolled your wrapper tightly enough. Serve with pizza sauce for dipping then step back before the teenagers trample you (I have boys). Enjoy!
