Description
These Crispy Pizza Rolls are a delightful appetizer or snack featuring a savory filling of Italian sausage, pepperoni, vegetables, and cheeses wrapped in wonton wrappers and cooked to golden perfection. You can either pan-fry them for a classic crispy finish or bake them in the oven for a lighter alternative. Serve warm with marinara or ranch dipping sauce for an irresistible treat.
Ingredients
Scale
Filling:
- 1 tbsp olive oil
- ½ small yellow onion, diced small
- ½ small green bell pepper, diced small
- 5 medium baby bella mushrooms, chopped small
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper
- 1 mild Italian sausage, casing removed
- ⅓ cup sliced pepperoni, chopped small
- ½ cup marinara sauce
- 1½ cups Tillamook Farmstyle Whole Milk Mozzarella Shreds
- ¼ cup Tillamook Parmesan Fine Shreds
Rolls:
- 1 package wonton wrappers (or egg roll wrappers cut into 3.5-inch squares)
- Water, for sealing
- ~¼ cup peanut oil or other neutral oil (for frying or brushing for baking)
- Marinara or ranch, for serving
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add diced onion, bell pepper, and mushrooms along with salt, black pepper, crushed red pepper, and Italian seasoning. Cook for 3-4 minutes until softened. Add the Italian sausage, breaking it into small pieces, and cook for 4-5 minutes until thoroughly cooked. Stir in the chopped pepperoni, transfer mixture to a bowl, and let cool slightly.
- Mix cheese and sauce: Stir marinara sauce, mozzarella, and parmesan cheeses into the cooled sausage mixture until evenly combined.
- Assemble the rolls: Lay a wonton wrapper flat. Moisten edges with water using your finger or a pastry brush. Place 1 tablespoon of filling in the center. Roll up from the bottom into a log, enclosing the filling and pressing to seal the top. Press the wrapper skin on the left and right sides of the filling to secure edges. Optionally moisten any extra skin and fold in to seal tightly.
- Pan-fry option: Heat a thin layer of peanut oil in a large skillet over medium heat until shimmering. Add rolls in batches and fry each side for 1-2 minutes until golden brown and crispy. Transfer cooked rolls to a paper towel-lined plate to drain excess oil.
- Bake option: Preheat oven to 425°F using convection mode. Spread 3 tablespoons of oil on a parchment-lined baking sheet and rub oil on both sides of each roll. Bake for 10-12 minutes until golden and crispy. Note: some filling might seep out during baking but the rolls remain delicious.
- Serve: Allow rolls to cool for 5 minutes. Serve warm with extra marinara or ranch sauce for dipping.
Notes
- Wonton wrappers work best for a crispier texture, but egg roll wrappers cut to size are a good substitute.
- Adjust crushed red pepper to control spice level.
- For baking, make sure to rub oil on both sides to ensure even crisping.
- Do not overfill the wrappers to prevent bursting during cooking.
- These rolls can be made ahead and frozen; reheat by baking or frying until crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Keywords: Crispy pizza rolls, pizza appetizers, Italian sausage rolls, homemade pizza rolls, easy appetizer recipes, pan-fried pizza rolls, baked pizza rolls, pizza snacks
