Hooray! Today I bring to you my 100th blog post, all wrapped up in shiny paper and a pretty bow.
Oh, what? Sorry about those drips of marinara sauce… and the parmesan cheese. Wrapping pepperoni pizza eggrolls is a messy task!
I can’t believe I’ve posted 100 of these things. Blogging this far has been SO much fun, and I’m glad you’ve all been along for the ride! I hope you’ve enjoyed all my recipes and pretty pictures so far, cause there’s plenty more to come!
When I think of a celebration, I think back to childhood pizza parties complete with many friends, arcade games, lots of presents and of course glorious, delicious pizza! This is my speedy take on pizza, in the form of a handy, portable eggroll. Stuffed with gooey mozzarella cheese, pepperoni, black olives, green bell pepper and dusted with a cheesy-herby sprinkle, you can take ’em with you! You’ll be remembered as that awesome person who shared pizza eggrolls with everyone. Guaranteed to make work meetings and trips to the dentist’s office much more fun and exciting!
pepperoni pizza eggrolls
makes 10 eggrolls
1 – 1 pound package large eggroll wrappers
3.5 oz sliced pepperoni (about half of a 6 oz package)
1 – 4.25 oz can chopped black olives, drained
8 oz shredded whole milk mozzarella cheese
1 green pepper, diced
1/2 tsp ground black pepper
3 Tbs grated parmesan cheese (yep, the kind in the can!)
marinara sauce, for dipping
oil, for frying
1/4 c (26 g) grated parmesan cheese
2 tsp (2 g) dried basil
2 tsp (2 g) dried oregano
1/4 tsp (1 g) granulated garlic
1 tsp dried parsley
1/4 tsp ground black pepper
In a large pot, heat a few inches of oil (I used peanut) over medium-high heat. Monitor the oil with a thermometer and let it heat to 360-365 degrees. Lower the heat to keep the temperature fairly consistent, or use a countertop deep fryer if you have one.
For the topping, mix all ingredients together in a small bowl, and set aside until you’re ready to use it.
Next, chop the pepperoni into small pieces and place into a medium sized bowl, along with the olives, shredded cheese, diced bell pepper, black pepper and parmesan cheese. Mix everything together well.
On a cutting board or plate, lay one eggroll wrapper with one corner pointing downward. Brush the edges lightly with water, and place about 3 ounces of the filling (about a small handful) horizontally on the center of the wrapper. Pull the bottom edge up and over the filling, pressing to remove any air pockets. Fold the left and right sides over the rolled portion, and continue rolling the entire thing up from the bottom so that the top corner seals it all shut. Place on a plate and cover with a damp paper towel while you roll the rest in the same fashion.
Once all the filling has been used up, place 2-3 eggrolls at a time into the hot oil and let cook for about 2 minutes per side until dark golden brown. Check the temperature of the filling by inserting a thermometer into the short side of the roll and into the center. It should read 160 degrees minimum. These rolls also freeze amazingly well! Before you fry them, place them into a zip-top bag and freeze until solid. They should keep well in the freezer for several weeks. You can also fry them from frozen, just add about another 30 seconds per side for frying time, and be sure to check the centers for doneness!
Drain the freshly fried rolls on a plate lined with paper towels, and sprinkle on plenty of the cheesy topping while the rolls are still hot! Serve hot with a dish of warmed marinara sauce for dipping.
Yum! Pizza that’s portable — my kind of celebration. Here’s to another 100 recipes! Hope you’ll join me for them!
I will be taking a little hiatus from blogging for the remainder of July, but August is National Sandwich Month so check back in August for some super tasty sandwich recipes!