Pizza Rolls

Appertizers start appearing in our house during the holidays. If there is going to be a big dinner, then I'll serve several substantial appertizers instead of lunch. Here is one of Sarah's favorites. It's a very forgiving recipe and you can make substitutions quite easily without affecting the finished product.

4 cups (16 oz) shredded pizza cheese blend or mozzarella cheese

1 lb bulk Italian sausage, cooked and drained

2 packages ( 3 oz each) sliced pepperoni, chopped

1 medium green pepper, finely chopped

1 medium sweet red pepper, finely chopped

1 medium onion, finely chopped

2 jars (14 oz each) pizza sauce

32 egg roll wrappers

Vegetable oil for frying

Additional pizza sauce for dipping, warmed, optional

1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion.

2. Stir in pizza sauce until combined.

3. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.

4. In skillet, heat 1 inch of oil to 375 degrees . Fry pizza rolls for 1 - 2 minutes on each side or until golden brown. Do not crowd the skillet.

5. Drain the browned rolls on paper towels. Serve hot with warm pizza sauce.

Makes: 32 rolls.

Note: I do not use chopped peppers since two out of the three people in this family do not like it. Just reduce the amount of sauce used. If you do not like pizza sauce, just use a traditional spaghetti sauce, which is what I do a lot. I also use smaller wonton wrappers instead of the egg wrappers. If you want smaller rolls, just cut the egg roll wrapper into four squares ... works just as well as buying wonton wrappers. If it's just the three of us, I will use just half of the filling and save it in the refrigerator for using later.