These crispy baked pizza rolls are a better choice than the originals – bursting with melty mozzarella cheese, pepperoni, and meat. Perfect for Superbowl Sunday, snacking, or an inpromtu dinner.
When I was in sixth grade, pizza rolls were the after school snack. It was rare that my mom bought them, but when she did I would come home after school, put 5 on a cookie sheet and bake them. Everyday. I always baked them too, even then I understood the crisp factor the oven gives them that a microwave can’t touch.
During my winter break I came across some pizza rolls and delightfully grabbed one, remembering how much I used to love them. The result? Eh. No good.
These on the other hand?
So good. Pepperoni, melted mozzarella cheese, zesty pizza sauce, and beef stuffed into a crispy wonton shell. Another thing I love is that there’s not a laundry list of unpronounceable ingredients like the original. Fear not, they’re
just as crispy crispier than the original and stuffed with more pizza goodness. It always seems like the pepperoni and sausage in regular pizza rolls is seemingly nonexistent.
There are only a few easy steps to these pizza rolls, starting with just a few simple ingredients.
We have pepperoni, cheese, pizza sauce, wonton wrappers, ground beef or sausage, and garlic.
Simply cut the pepperonis into quarters (or use the mini ones for a shortcut!), brown the meat, mix it together, and you’re ready to go. You’ll love how easy the prep is – perfect for entertaining. Assembling the rolls takes a little time, but it’s something that can be done a day in advance to ease up on prep work for a party.
These are pretty easy to assemble, but I do have a few tips to make sure they don’t burst open while baking.
- Place the filling on the half of the wrapper that won’t be folded over. If you put it on the top half, the filling will fall out as you fold it over.
- Don’t overstuff the wrappers. I used just a small spoonful of filling (like the picture above) and flattened it down a little with the back of the spoon.
- Make sure when you cook the ground beef or sausage, you chop it up pretty finely while cooking. If you have big chunks of meat, it will be too bulky and make the wrappers break.
I tried baking the pizza rolls two ways – once with the wonton wrapper folded once into a triangle and another with the ends of the “triangle” ends of the wonton folded in. Folded them in half once is quicker, but I found the ends crisp up unevenly are are more likely to burn. Take the extra step to fold in the ends; you’ll be left with an evenly crisp pizza roll that’s perfect for snacking. Take a look at the pictures above to see what they look like after they’re folded.
- ¾ cup shredded mozzarella cheese
- ½ cup pepperonis, cut into quarters (or mini pepperonis)
- ½ teaspoon garlic
- 3 cups (about 1 lb.) ground beef or sausage
- 1 cup pizza sauce
- 1 package wonton wrappers (48 ct.)
- Brown ground beef or sausage in a skillet over medium heat. Drain and cool.
- Preheat oven to 450 degrees.
- Combine all of the ingredients excluding the wonton wrappers in a medium bowl and stir until combined.
- Scoop a small spoonful of filling onto the wonton wrapper (see notes in post) and outline half the wonton edge with water using either your fingers or a basting brush. Fold the top half over the filling and press onto the side that you put water on to form a seal. Fold each corner of the "triangle" in so the edges don't burn. Place on a lightly greased cookie sheet and repeat process until all wonton wrappers are used.
- Bake for 8-10 minutes or until tops are slightly golden and crisp. Serve immediately.
- Store leftovers in an airtight container and reheat in oven.