PIZZA EGG ROLLS
1 lb bulk Italian sausage
3/4 cup diced green pepper
1 garlic clove, minced
1 can (15 oz) crushed tomatoes
1/4 cup tomato paste
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp sugar
1/8 tsp dried rosemary, crushed
1 block (8oz) part-skim mozzarella cheese, cut into 1/4-inch cubes
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying
In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
In an electric skillet or a deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.
*recipe taken from Taste of Home's 2007 Annual Recipes