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A hand holds a bitten pizza roll, showing melted cheese and sauce inside. A plate with more rolls and a jar of red sauce are in the background.
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Baked Pizza Rolls

These baked pizza rolls come straight from my grandpa's recipe, packed with mozzarella, Italian sausage, pepperoni, green pepper, and onion, then wrapped in a crispy egg roll shell instead of fried. They come together in one bowl and bake in just a few minutes, making them an easy snack, appetizer, or game day favorite. No fryer required, just a hot oven and about 30 minutes from start to finish.
Course Main Course
Cook Time 8 minutes
Servings 16
Author Heidi Bruaw

Ingredients

  • 2 Cups Mozzarella Cheese Shredded
  • ½ lb Bulk Italian Sausage Cooked and Drained
  • 3 oz Pepperoni Chopped
  • 1 Medium Green Pepper Chopped
  • ½ Medium Onion Chopped
  • 1 Jar Pizza Sauce 14 oz
  • 16 Egg roll Wrappers

Instructions

  • Preheat oven to 375°.
  • In a large bowl, stir the cheese, sausage, pepperoni, pepper, and onion.
  • Stir in pizza sauce until distributed evenly.
  • Place about ¼ cup filling in the center of each egg roll wrapper.
  • Fold bottom corner over filling; fold sides toward center over filling.
  • Moisten remaining corner with water and roll up tightly to seal.
  • Spray baking sheet with cooking spray.
  • Put rolls on cookie sheet and spray rolls with cooking spray.
  • Cook 3-4 minutes or until golden brown.

Notes

Helpful Tips
  • Don't overfill. Stick close to ¼ cup of filling per wrapper. Too much filling makes them hard to seal, and they're more likely to burst open in the oven.
  • Seal them tight. Make sure that last corner is well moistened with water before rolling. A loose seal is the number one reason pizza rolls pop open while baking.
  • Give them space on the pan. Leave a little room between each roll so they crisp up evenly instead of steaming each other.
  • Don't skip the second spray. Spraying the tops of the rolls with cooking spray before baking is what gets you that deep golden color, skip it and they'll bake up pale.
  • Watch them closely. Ovens vary, so start checking at the 3-minute mark. These go from golden to burnt fast since the wrappers are thin.
  • Let them rest for a minute. The filling is extremely hot straight out of the oven, so give them a minute or two before eating.