Appetizers Collection

Pepperoni Pizza Rolls

These cheesy baked pizza rolls with marinara dipping sauce would be fun for a casual party for kids or adults--or just for dinner! Classic pizza fillings are tucked into egg roll wrappers, which are baked--no frying required!--until nice and crispy on the outside. Feel free to mix up the fillings; for example, you could drop the pepperoni to make these vegetarian or nix the mushrooms if you're not a fan.


  • 1 tablespoon olive oil
  • ⅔ cup finely chopped cremini mushrooms
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • ½ teaspoon dried Italian seasoning
  • 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
  • Chopped fresh basil for garnish


  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 to 6 minutes. Add 1/2 cup marinara; reduce heat to medium and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and let cool slightly, about 10 minutes. Transfer to a 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. (The wrapper should look like a diamond.) Spoon 2 tablespoons 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 wrappers, 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 to 15 minutes. Let cool for 2 to 3 minutes. Garnish with basil, if desired, and serve with the remaining 1/4 cup marinara.