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Side Dishes

Crispy Pizza Rolls

By: Maxine Sharf

These pizza rolls are crispy, cheesy, and packed with all your favorite supreme pizza toppings. They’re made with Tillamook Farmstyle Whole Milk Mozzarella Shreds which are full on flavor and melt like a dream.

55MINserves 8

Ingredients

Filling:

  • 1 tbsp olive oil

  • 1⁄2small yellow onion, diced small

  • 1⁄2small green bell pepper, diced small

  • 5 medium baby bella mushrooms, chopped small

  • 1⁄2tsp Kosher salt

  • 1⁄4tsp black pepper

  • 1⁄2tsp Italian seasoning

  • 1⁄4tsp crushed red pepper

  • 1 mild Italian sausage, casing removed

  • 1⁄3cup sliced pepperoni, chopped small

  • 1⁄2cup Marinara

  • 1+1⁄2cups Tillamook Farmstyle Whole Milk Mozzarella Shreds

  • 1⁄4cup Tillamook Parmesan Fine Shreds

Rolls:

  • 1 package wonton wrappers (or egg roll wrappers cut into 3.5-inch squares)

  • Water, for sealing

  • ~1/4 cup peanut oil (or other neutral oil)

  • Marinara or ranch, for serving

Share:

  • Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, salt, pepper, crushed red pepper, and Italian seasoning. Cook 3-4 mins until softened. Add the sausage and cook, breaking it up into small pieces, until cooked through, 4-5 mins. Stir in the pepperoni. Transfer to a bowl and let cool slightly.

  • Stir in the marinara, mozzarella, and parmesan until evenly combined.

  • Place a wonton wrapper on a clean surface with a small bowl of water nearby. Using your finger or a pastry brush, moisten the edges of the wrapper. Spoon 1 tbsp of filling into the center. Roll up from the bottom into a log to enclose the filling, pressing to seal at the top. Press down on the skin to the left and right of the filling to seal the edges. If desired, moisten the extra skin on the sides and fold them in.

  • TO PAN-FRY: Heat a thin layer of oil in a large skillet over medium heat until shimmering. Add rolls in batches and cook 1-2 mins per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

  • TO BAKE: Preheat the oven to 425F on convection mode. Place 3 Tbsp oil on a parchment-lined baking sheet. Rub both sides of each roll in oil and bake for 10-12 mins until golden and crisp. A little filling may seep out of some, but they’ll still be delicious!

  • Let cool for 5 mins, then serve hot with extra marinara or ranch on the side for dipping

Shop this recipe

  • Whole Milk Mozzarella Farmstyle Shredded Cheese

    Tillamook Whole Milk Mozzarella Thick Cut

  • Shredded Parmesan Cheese Fine Cut

    Tillamook Parmesan Fine Cut

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Meet the chef

Maxine Sharf

Maxine is a culinary creator and recipe developer who is dedicated to empowering her community to feel confident and comfortable in the kitchen. Maxine’s recipes are rooted in her rich and diverse background, which includes Korean, Chinese, Russian, Romanian, and Polish heritage with a blend of her California upbringing. Maxine redefines the culinary landscape, spreading warmth, assurance, and a shared love for the art of cooking.

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