Easy Homemade Pizza Rolls

Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free version can be made in bulk ahead of time and […]

Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free version can be made in bulk ahead of time and frozen. You’ll find they taste every bit as good as the real thing.

Ingredients

3 cups of finely shredded mozzarella cheese
1 pound finely minced pepperoni (we recommend chopping in a food processor)
1 medium green pepper, finely minced
3/4 cup fresh sliced mushrooms, finely minced
1/2 cup green onions, finely minced
2 (14 ounce) jars pizza sauce
1 recipe Vegan Wonton Wrappers ,enough to make 32 2″ egg roll wraps

oil (for frying)

Instructions
Combine above ingredients except wrappers (and oil).

Place egg roll wrappers on the table in front of you. Working quickly, place a teaspoon of filling in center of each egg roll and moisten all sides with a little water.

Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Press lightly to seal.

Pizza rolls may be frozen at this point.

To cook, fry in 1” of 375º oil for 1-2 minutes until they are golden brown. Alternately, you can bake these at 400 degrees for 10-15 minutes or until browned and crisp.

Serve with addition pizza sauce for dipping, if desired.

7 Responses

  1. Teresa

    Oh my goodness. These are wonderful. I will go as far as to say better than Totino’s. They are more crunchy around the edges but that adds to them being soooo good. Thanks for sharing this recipe. This won’t be the last time I make these.

  2. kris

    I just made these. The reviews are good. Everyone thinks they taste good, but wow, these took a long time to make. I learned a thing or two. Mine stuck really bad to the table. If it didn’t stick so bad I would have been done alot faster. Also, why does the recipe need to make so much filling? Less than half would have been plenty. We’re going to make pizza tomorrow with the leftover filling and I think I’ll still be able to make more pizza rolls on Saturday. Thanks for the recipe.

    • Naomi
      naomi

      Kris, did you flour the rolling surface? I’ve never had an issue with these sticking. I’ll let my guys know about the filling quantities and see if we can get it scaled for reduction. Thanks for the heads’ up.

      • kris

        Yes, I tried to flour the table well, but I also didn’t want to waste it. So, I made another batch and floured the table better and had a little more success. Maybe in my efforts to be frugal I didn’t knead enough flour in the dough before rolling. As far as the filling goes we made 2 batches of pizza rolls, 4 mini pizzas on tortillas, and 2 large calzone type pies. No complaints from my family as they LOVE pizza of any kind. Thanks again.

  3. lajames

    I used actual wonton wrappers … A pound of Italian sausage, 3 ounces of pepperoni, mixed in cheese and sauce to make it to the point it looked good. Ended up with 3 extra wraps … My son really enjoyed them.

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