Pizza Egg Rolls

• lb bulk Italian sausage↗1 lb
• cup diced green pepper3⁄4 cup
• garlic clove, minced↗1
• (15 ounce) crushed tomatoes1
• cup tomato paste↗1⁄4 cup
• teaspoon salt↗1⁄2 teaspoon
• teaspoon dried oregano↗1⁄2 teaspoon
• teaspoon sugar↗1⁄4 teaspoon
• teaspoon dried rosemary, crushed↗1⁄8 teaspoon
• dash pepper↗1 dash
• (8 ounce) package mozzarella cheese, cut into 1/4 inch cubes↗1
• egg roll wraps↗13
• egg, lightly beaten↗1
• oil (for frying)

Step-by-step instructions

1. 1

   In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain.

2. 2

   Stir in the tomatoes, tomato paste and seasonings.

3. 3

   Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

4. 4

   Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes.

5. 5

   Stir in cheese.

6. 6

   Place 1/3 cup sausage mixture in the center of each egg roll wrapper.

7. 7

   Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.

8. 8

   In an electric skillet or a deep fryer, heat 1 inch of oil to 375*.

9. 9

   Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.