Categories: Pizza/flatbread
Ingredients
- 8 egg roll wraps
- Approx. 8 tbsp. tomato sauce
- 16 small pepperoni slices
- Approx. 2 sticks of mozzarella string cheese (cut each stick in half. Then cut into 1 in. wide pieces, until you have 16 total cheese pieces)
Directions
- Preheat oven to 400F degrees. Spray a large baking sheet with non-stick cooking spray.
- Lay out 1 egg roll wrap on the prepared sheet, fold the top over the bottom so you have a rectangular half. Use a sharp knife or pizza cutter to cut in half of that (so you have 2 folded squares). Unfold each square and position the two halves about 1-2 inches apart. Repeat with the rest of the egg roll wraps (or you can fill and do this as you go along).
- Place about 1/2 tbsp. of tomato sauce in the center of one unfolded half. Place a piece of pepperoni on top and then a piece of the cut up mozzarella string cheese.
- Wet your fingers and use that to moisten around all 4 edges of the square. Re-fold the top half over the assembled pizza roll and press moistened edges together to seal. Repeat this process until you have 16 total “pizza rolls” on your baking sheet.
- Spray each pizza roll with non-stick cooking spray or lightly brush with olive oil.
- Bake for 10 minutes, until crisped and golden brown around the edges.
- Cool and serve! Best served fresh but you can store leftovers in an airtight container in the refrigerator for up to 3 days (and reheat in a 300 degree oven or just in the microwave).