Pizza Rolls
Make 65-72 rolls
Ingredients
6 ounces Italian sausage
14 ounces canned crushed tomatoes
Seasoning blend (below)
2 Tablespoons olive oil
4 cloves of garlic, chopped
3 Tablespoons tomato paste
2 packs of wonton wrappers
2 cups of peanut oil
3 cups of mozzarella cheese, shredded
Pizza Seasoning Blend
½ teaspoon oregano
½ teaspoon fennel
½ teaspoon Italian Seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
Mix all seasoning blend ingredient in a bowl.
Prep: Prepare a large baking sheet by placing wax paper on top and sprinkling corn starch lightly and evenly on top of the wax paper. In sauce pan, sauté sausage over medium heat until cooked through, add pizza seasoning blend, garlic, olive oil and tomato paste and cook for 4 minutes. Add the crushed tomatoes and reduce heat to medium low and simmer, stirring every once in a while until it thickens up a bit.
This should take about 10 -12 minutes. When mixture is ready pour into a bowl, cover it with cling wrap and refrigerate for 1 hour. Remove from refrigerator and add the cheese. Take a wonton wrapper and wet around the edges with water using your finger. Fill the wrappers with 1 teaspoon of mixture. Fold one end of the wrapper over filling and then the other side of the filling. Fold over the other two edges and press firmly. You want to make sure all edges are sealed firmly so you don’t lose any when frying. Lay each filled and folded wonton on the prepared baking dish.
Lightly sprinkle corn starch on top of filled wontons when the baking sheet is full, then place wax paper on top of that and sprinkle with corn starch. Repeat until all the filled wontons are stacked on the tray. Don’t let the filled wontons touch. Sprinkle the last layer of filled wontons with corn starch and cover with last layer of wax paper. Free for 2 hours.
Heat a large pot with 3 cups of peanut oil and heat to 375 degrees, fry 8 – 10 pizza rolls at a time, flipping constantly to make sure both sides brown evenly. Remove to wire rack to drain. Let them cool a few minutes before serving. Serve with warm marinara sauce of your choice. Or just eat them plain. Enjoy.
Peace,
CK
Make 65-72 rolls
Ingredients
6 ounces Italian sausage
14 ounces canned crushed tomatoes
Seasoning blend (below)
2 Tablespoons olive oil
4 cloves of garlic, chopped
3 Tablespoons tomato paste
2 packs of wonton wrappers
2 cups of peanut oil
3 cups of mozzarella cheese, shredded
Pizza Seasoning Blend
½ teaspoon oregano
½ teaspoon fennel
½ teaspoon Italian Seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
Mix all seasoning blend ingredient in a bowl.
Prep: Prepare a large baking sheet by placing wax paper on top and sprinkling corn starch lightly and evenly on top of the wax paper. In sauce pan, sauté sausage over medium heat until cooked through, add pizza seasoning blend, garlic, olive oil and tomato paste and cook for 4 minutes. Add the crushed tomatoes and reduce heat to medium low and simmer, stirring every once in a while until it thickens up a bit.
This should take about 10 -12 minutes. When mixture is ready pour into a bowl, cover it with cling wrap and refrigerate for 1 hour. Remove from refrigerator and add the cheese. Take a wonton wrapper and wet around the edges with water using your finger. Fill the wrappers with 1 teaspoon of mixture. Fold one end of the wrapper over filling and then the other side of the filling. Fold over the other two edges and press firmly. You want to make sure all edges are sealed firmly so you don’t lose any when frying. Lay each filled and folded wonton on the prepared baking dish.
Lightly sprinkle corn starch on top of filled wontons when the baking sheet is full, then place wax paper on top of that and sprinkle with corn starch. Repeat until all the filled wontons are stacked on the tray. Don’t let the filled wontons touch. Sprinkle the last layer of filled wontons with corn starch and cover with last layer of wax paper. Free for 2 hours.
Heat a large pot with 3 cups of peanut oil and heat to 375 degrees, fry 8 – 10 pizza rolls at a time, flipping constantly to make sure both sides brown evenly. Remove to wire rack to drain. Let them cool a few minutes before serving. Serve with warm marinara sauce of your choice. Or just eat them plain. Enjoy.
Peace,
CK