Baked Pepperoni Pizza Egg Rolls

IMG_7370Ok so last week I had posted that I was trying to eat less processed foods.  In my defense I did make these a bit ago!  AND I will say again, all in moderation.  I strongly believe that if you limit yourself completely, you’re only setting yourself up for failure.  I believe this to be in all things with life.

So enjoy the good things.   And enjoy good food, even if it means that you stray from what you shouldn’t eat for a day!

Besides that, these are too good to pass up.  The kids loved helping make these.  And they loved eating them just as much!!!

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Just a few things were needed for these awesome appetizers.

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Just take an egg roll wrapper and put some pepperoni in the middle, place your cheese stick in the middle and roll this like you would a burrito!!!

Place some parchment paper on a baking sheet and get them ready for the oven!!

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How good do they look!!!!!  And you don’t fry them either.  They go right in the oven.  So this isn’t quite so bad right!!

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Ah-mazing!!!  Must try.  If you’re looking for a fun thing to have for Super Bowl Sunday, this would be a great idea.  Or if you’re looking for something to do on Super Bowl Sunday and aren’t watching the game (kidding – kidding), then you can try these!!  If you have kids, this is a great way to get them involved with helping out.  They love to help and see the final product just as much, if not more than we do!!!

Baked Pepperoni Pizza Egg Roles
Recipe Type: Pizza Roll Ups
Author: Patricia
Ingredients
  • low fat mozzarella string cheeses, cut in half, width-wise
  • slices of sandwich pepperoni
  • pizza sauce
  • Egg roll wrappers
  • Cooking Spray
  • Additional pizza sauce for dipping
  • You can make as many as you need for your family/friends. That’s why I didn’t put a quantity next to each item.
Instructions
  1. Preheat oven to 375F.
  2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  4. Lay down 3 slices of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
  5. Next top with a slice of cheese.
  6. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  7. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  8. Set aside and repeat for the remaining wrappers.
  9. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  10. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
  11. Transfer to a plate and serve with warmed pizza sauce.

Enjoy your week!!!!!  Remember to always have fun when you’re in the kitchen.

Patricia – Two Girls Cooking 😉

Source

The Kitchen Whisperer

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Breakfast Egg Rolls

Last week we had our three day trip to Duluth.  We stayed at The Inn that had the BEST continental breakfast.  We had eggs, belgium waffles (that we got to make), fresh fruit, yogurt parfait (that we made), hash browns, cereal, bagels, and juice.  I’m sure I’ve missed some things but one day they had these breakfast egg rolls.  They were so good I thought I’d give them a try and see if we could have breakfast for dinner tonight!

Ingredients:

  • 1 package (16 ounces) ground pork sausage, thaw if frozen
  • 1 package (16 ounces) Better’n Eggs®* (I used 2 whole eggs and 6 egg whites)
  • 1 package Simply Potatoes® Southwest Style Hash Browns
  • 2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese (I used fat free)
  • 2 packages (16 ounces each) fresh egg roll wrappers**
  • 3 tablespoons water
  • 3 tablespoons butter or margarine, melted (I sprayed with Olive Oil Cooking Spray)

Instructions:

1. Heat oven to 450°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook Better’n Eggs over low heat until scrambled. Add Better’n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers. (I put parchment paper down on the cookie sheet).

4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown. (I used Olive Oil Cooking Spray instead of butter)

I had a couple of helpers in the kitchen with me again today:

We made a berry smoothie with these awesome egg rolls.  These were really good.  I highly recommend them for breakfast, lunch, brunch or dinner.  They are sure to please everyone!!

Tips:

*Substitute 8 whole eggs, lightly beaten. (I used egg whites with a couple of whole eggs)

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.

Sourse:

Simply Potatoes

Nutrition Facts

Serving Size: 1 egg roll

Calories 174; Total Fat 6g; Saturated Fat 3g; Cholesterol 33mg; Sodium 228mg; Carbohydrate 21g; Dietary Fiber 1g; Protein 8g

Patricia – Two Girls Cooking