Recipe: Pizza Rolls

Servings: 8

• 1 tbsp. olive oil

• 2/3 cup finely chopped cremini

mushrooms (optional)

• ½ cup chopped onion

• 3 garlic cloves, minced

• ½ tsp dried salt-free Italian seasoning

(Example: Mrs. Dash)

• ¾ cup low-sodium marinara sauce, divided

• ½ cup shredded part-skim mozzarella

cheese (2 ounces)

• 1 ounce mini pepperoni slices

• 8 (7 inch square) egg roll wrappers

• 1 large egg, lightly beaten

• Cooking spray

1. Preheat oven to 425 degrees F. Heat oil in a large nonstick skillet over medium-high

heat. Add mushrooms, onion, garlic and Italian seasoning; cook, stirring

occasionally, until softened, 5-6 minutes. Add ½ cup marinara; reduce heat to

medium and bring to a simmer. Simmer, stirring occasionally, until slightly

thickened, 3-4 minutes. Remove from heat and let cool slightly, about 10

minutes. Transfer to bowl; fold in cheese and pepperoni.

2. Working with 1 at a time, place egg roll wrappers on a clean work surface with

1 corner pointing toward you. Spoon 2 tbsp. of the pepperoni filling onto the center

of the wrapper. Fold the lower corner up and over the filling. Fold the 2 side corners

in toward the center. Lightly brush the top corner with egg to moisten. Roll the

wrapper up from the bottom, jelly-roll style. Repeat the process with the

remaining wrapper, filling and egg.

3. Line a baking sheet with parchment paper; coat with cooking spray. Lightly coat

the prepared rolls with cooking spray. Arrange the rolls, seam-sides down, on the

prepared pan. Bake until golden brown, 12-15 minutes. Let cool for 2-3 minutes.

Nutrition Information per serving size - Calories 132, Fat 5g (Sat. Fat 2g, Monounsaturated 1g),

Cholesterol 38g, Sodium 297mg, Potassium 111mg, Carbohydrates 15g, Fiber 1g, Protein 6g