Pizza Egg Rolls


  • ½ cup pepperoni, sliced in half
  • 5-6 mozzarella cheese sticks
  • 5-6 egg roll wrappers
  • 1 cup marinara sauce, warmed
  • 1 pound ground Italian sausage
  • ½ white onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup mushrooms, diced
  • ¼ cup pitted olives
  • 2 eggs, beaten
  • ¼ cup basil chiffonade
  • ¼ cup Parmesan, shredded
  • Canola oil, for frying


  • In a thick-walled, large pot, heat the canola oil to approximately 350°F.
  • In a medium-sized saucepan over medium heat, cook the Italian sausage. Once cooked through, add the bell peppers, onions, and mushrooms. Saute for 3-5 minutes until the vegetables are fragrant, and set aside.
  • Place the olives, mozzarella sticks, pepperoni, and meat mixture into bowls. Lay out the egg roll dough at room temperature in a diamond shape.
  • Place a mozzarella stick a few inches above the bottom corner, followed by olives, pepperoni, and the sausage mixture. Gently roll up and tuck in the sides; brush with the egg wash, and seal the edges. Repeat for the remaining egg roll wrappers.
  • Gently place the finished egg rolls in the pot of oil and fry for 5-10 minutes or until lightly browned and crispy. Repeat until all of the egg rolls have been fried.
  • Let the egg rolls rest on a paper towel-lined plate to drain out any excess oil. Sprinkle with basil chiffonade and Parmesan cheese.
  • Serve with marinara sauce on the side.