The title of this recipe was up for debate. What is your vote?
Ethan's Pizza Rolls
Ethan's Mozzaroni Rolls
Italian Egg Rolls
I decided on Ethan's Pizza Rolls, cuz it's ma'blog and all. I can dictate what things are called, right? Ethan begged to differ. I said we should call these Ethan's Pizza Rolls. But he really liked Ethan's Mozzaroni Rolls, but that was a little too Rachael Ray for me. And Italian Egg Rolls was definitely a no-go. That just sounds gross. So Ethan's Pizza Rolls it is.
So what are these? An egg roll wrapper filled with marinara sauce, mozzarella cheese and ricotta cheese. And then some little gems of pepperoni and Italian sausage. All of those things are put in a pretty little pile in an egg roll wrapper and then deep-fried until crisp and golden. What about something to dip with? Anything fried needs a dip for a friend. Use whatever your and yours would prefer. Marinara, alfredo or a mix of both. We did a quick rose sauce. Marinara sauce mixed with heavy cream, garlic and Parmesan cheese.
1 lb bulk Italian sausage
1/2 lb pepperoni, cut into small pieces
2 cups shredded mozzarella cheese
8 oz ricotta cheese
A few cups marinara sauce (store-bought or homemade)
1 package egg roll wrappers
Vegetable oil for frying
In a large skillet over medium high heat, add sausage. Cook, breaking up with the back of a wooden spoon, until cooked through. Pour onto a paper-towel lined plate to drain. Set aside.
Fill a small bowl with water. On one egg roll wrapper, add a 2 tablespoons of mozzarella cheese and ricotta cheese. Add a few pieces of pepperoni and a tablespoon of cooked sausage. Add a tablespoon of marinara sauce over the top of everything. Roll the egg roll wrapper by pulling up the bottom corner, then folding over the two sides and then rolling over to the top. Dip your finger in the water and run it along the top corner and them fold the whole roll over and gently press to seal. Set aside and repeat until all of the sausage is gone.
Heat oil to 375 degrees. Fry each roll until golden brown, about 5 minutes. Drain on a paper-towel lined plate. Serve with marinara, alfredo or rose sauce for dipping.
Yields about 20 pizza rolls.
Rookie's Notes: Here is how you roll up these little babies.
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