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Crowd-Pleasing Baked Pepperoni Pizza Rolls recipe using egg roll wrappers is my version of the store-bought pizza rolls or pizza logs you find at the diners. These rolls are baked, not fried!
4 cups shredded mozzarella cheese
2 packages (3 ounces each) sliced pepperoni
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Additional pizza sauce for dipping, warmed up
Preheat the oven to 425ºF.
In a large bowl, combine the cheese and pepperoni. Stir in pizza sauce until combined.
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 very tightly to seal.
Fold in side corners and roll tightly, sealing edges with egg wash (use a pastry brush). Make sure they are rolled tightly to prevent bursting/leaking of the cheese in the oven. A little bit might happen and that's OK.
Lightly coat egg rolls with cooking spray, and place, seam side down in a single layer on a baking sheet lined with parchment paper
Bake in preheated oven for 20-25 minutes or until golden brown and crispy (to your liking). Keep an eye on them as different ovens tend to cook things faster/slower). If for some reason they aren't crispy enough after 25 minutes, leave them in a little longer.
Let rest for a minute or two and then cut pizza rolls on the bias, if you wish, placing on a serving platter and serve warm with pizza sauce!