Oh, yes – I went there.
I don’t feel bad about it. Nope, not in the least. These homemade pizza rolls are awesome. Dangerous? Maybe. More work than the frozen, super-processed variety we all remember as kids? Definitely.
So worth it.
This was the first time I’d worked with wonton wraps, and I am now in love. I’d heard about using them for things like this, super-quick raviolis – saw them in mini lasagna cups the other day. Yes, they are a brilliant little invention, indeed. And I suppose you can also use them for wontons… 
Make these homemade pizza rolls. Play with the toppings – have fun with it. Enlist a wonton wrap-helper to help you assemble these babies if you’re doing other stuff – trust, especially if you’re making a lot. This was actually the first time I ever asked Daniel to come in and help me with something other than cleaning up. He did a fantastic job, don’t you think?
Homemade Pizza Rolls
- 1 12-ounce package wonton wraps {I used Nasoya, found in refrigerated produce section where tofu is sold}
- 8 ounces fresh mozzarella, grated
- 4 ounces provolone, grated
- 2 ounces fresh Parmigiano-Reggiano, grated
- 1 small package sliced baby bella mushrooms, finely chopped and sauteed in olive oil until browned
- 1 small package baby sweet peppers, seeds removed, finely chopped and lightly sauteed in olive oil
- 4 ounces good pepperoni, finely chopped
- Handful fresh basil leaves, finely chopped
- Vegetable oil, for frying
- Small dish water
For pizza sauce:
- 1 28-ounce can San Marzano whole peeled tomatoes, drained
- A few garlic cloves, minced
- Pinch of sugar
- Kosher salt
- Crushed red pepper flakes
To make the pizza sauce, crush tomatoes with your hands into a medium saucepan over medium-low heat. Add remaining ingredients to taste, turn heat down to low and let gently simmer for about 30 minutes, stirring occasionally. Puree using a hand blender or food processor. Allow to cool.
In a large bowl, combine pizza sauce, cheeses, vegetables, pepperoni, and herbs.
Add 2-3 inches of vegetable oil to a heavy-bottomed pot over medium heat to about 350 degrees. You can use a thermometer to gauge heat, though I don’t think it’s necessary. As long as you leave the heat at medium, and fry about 4 at a time (depending on the size of the pot, the idea is that you don’t want to overcrowd or else the oil temperature will drop), they should fry perfectly and quickly. You can then turn the heat up or down as you see necessary.
To assemble the pizza rolls, get your small dish of water handy. Make sure to leave a damp cloth over your wraps as you’re working so they don’t dry out.
On a clean work space, place one wrap in front you, like a diamond with one corner pointing to you. Add a small amount of filling (a scant tablespoon) to the center of the wrap. Fold the bottom point up over the filling, then fold each of the sides over the filling. Dampen your finger and lightly wet the top edges of the wrap, folding it down over the filling and pressing lightly to seal. It should look like a tiny envelope. (For a helpful photo tutorial, click here). Place seam-side down and repeat with remaining wraps and filling.
Add pizza rolls to the hot oil and fry until golden brown and crispy, about 20-30 seconds per batch of 4 rolls. Flip using tongs or a slotted spoon as necessary. Be careful not to let the hot oil splatter and burn you!
Remove from hot oil using slotted spoon and place on paper towels to cool and drain.
Makes 48 pizza rolls
