Loading ...
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, dairy 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
2 pounds 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 c 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 til 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.
These pizza rolls really do taste exactly like the real thing. Although getting there was NOT half the fun.
These are the downfalls I encountered…
1. I ended up with way more filling than I did dough.
2. I found the dough very sticky and required a lot more flour to make it workable. Also, I found it tough to get the dough rolled out as thin as it should have been… (although, I guess that should be a comment on the actual wrapper recipe page.) I do believe I need more practice, as I am not an experienced dough roller.
The fried version is way more tasty (and like the real thing) than the baked version. They are time consuming to make/fry and you would be smart to freeze some. The time spent is well worth it, just to be able to enjoy the taste of a pizza roll again.
I also forgot to add…
Me and the kids don’t enjoy mushrooms, so I omitted them and added about a half cup of shredded, dairy-free mozzerella cheese. I chopped it up into tiny pieces before adding to the filling mix.
Thanks for the input, Judith!
These are DEFINITELY a work-intensive snack food, but as you said, totally worth it to have the experience (at least for us!)
Wondering….I’m going to make these this weekend. I’m going to freeze them. When I pull them out to make…should I fry then bake? or just bake?
I’d just bake at high temperature. (I’ve always had trouble with them exploding when fried…but then I might overfill)
Awesome! Do you ever fry them? Or just cake them? I’m waiting to go home to buy some Better Batter!! I’m excited to make them.
I have fried them in a very little amount of oil in a pan (a saute, really), but to be honest deep frying them scares me (ask me about oil and explosions some time). We do have people who do it. My advice – if you’re going to fry, really make sure those edges are sealed and use slightly less filling!