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I’ll be honest… one of my favorite parts of watching the Big Game is the food! I love creating yummy appetizers and finger foods to share with my friends and family, as we all root for our favorite team. This year, I thought it would be fun to create pepperoni pizza egg rolls, as they are a favorite for both kids and adults! These pepperoni pizza egg rolls are really easy to make from scratch, and they don’t require much time, making them ideal for a party.
Pepperoni Pizza Egg Rolls
I love these pepperoni pizza egg rolls because they have so many wonderful flavors going on. My favorite part of them is the semi-homemade pizza sauce. I use a combination of canned Hunt’s crushed tomatoes and Hunt’s tomato paste to save a tremendous amount of time, then I add in fresh onion and bell peppers, along with some herbs to give it a bold and memorable flavor. I simmer the pizza sauce for 20 minutes, then all that’s left to do is assemble the egg rolls!
I start by layering 3 pepperonis in the middle of an egg roll wrapper. Then I top it with a slice of fresh mozzarella, top it with about a teaspoon of pizza sauce, and sprinkle on some Parmesan cheese. Then I roll them up like a burrito, and seal the edges with a little water to keep them from coming open while cooking.
I prefer to use a cast iron skillet when frying things, because it cooks foods like egg rolls so quickly. It only takes about 30 seconds a side. It also does a great job of cooking with a little bit of oil, so I don’t have to deep fry them.
Once they’re all cooked, I just pile them onto a platter and serve with a couple bowls of my pizza sauce for dipping!
Tips to Make Them Faster
If you don’t have a lot of time on your hands, here are a few hacks that will help you create these pepperoni pizza egg rolls a little quicker!
- Instead of fresh mozzarella, use mozzarella cheese sticks! Just insert a whole cheese stick in each egg roll.
- Make them ahead of time, then stick them in a baggie in the freezer. Just pull them out on the day you’re going to enjoy them, and all you have to do is fry or bake them before serving.
Where to get the Supplies
I do my weekly grocery shopping at Walmart, because they have everything I need at the lowest prices. I found my egg roll wrappers and fresh herbs in their produce department. I also picked up this cute football platter and field table cloth from there, which make a festive tablescape (for under $4!).
- 2 tbsp. olive oil
- ½ an onion, minced
- ½ bell pepper, stem and seeds removed, chopped into small pieces
- 2 cloves garlic, minced
- 28 oz can Hunt's crushed tomatoes
- 2 tbsp. Hunt's tomato paste
- 2 tbsp. fresh parsley, diced
- 2 tbsp. fresh oregano, diced
- 2 tbsp. sugar
- salt to taste
- 16 Egg Roll Wrappers
- 48 slices of pepperoni
- 2 lbs fresh mozzarella cheese (or 16 mozzarella cheese sticks)
- ½ cup Parmesan cheese
- Oil for frying
- Warm olive oil in a saucepan over medium-high heat. Add onions and bell pepper, and saute for 5 - 8 minutes, or until veggies start softening. Add in minced garlic, and saute an additional one minute. Add in crushed tomatoes, tomato paste, parsley, oregano, sugar and salt. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
- To assemble the egg rolls: place 3 pepperonis in the center of the egg roll wrapper. Top with a slice of mozzarella cheese, followed by a teaspoon of sauce, and then a teaspoon of grated Parmesan cheese. Grab a small dish of water, and dip your finger in the water. Trace the outside edges of the egg roll wrapper with your finger, to apply a thin layer of water. Roll the egg roll up like a burrito, and trace the outside with a little more water to seal. Repeat for remaining egg rolls.
- When ready to cook, heat about an inch of oil in a sturdy pan over medium heat. Once oil is hot, fry egg rolls in batches, until crisp, about 30 - 60 seconds per side. Remove and let cool on a paper-towel lined plate. Serve with a side of your sauce.
What is your favorite game time food? Find more yummy recipes here!
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