No-fail pizza sauce:
1 14.5 oz can whole tomatoes
heaping TBSpoon tomato paste
1 TSP oregano
1 TSP parsley
1 TSP onion powder
1 TSP garlic
1/2 TSP fennel seed
1 TBSP sugar (more or less depending on how acidic the tomatoes taste)
salt and pepper to taste
On medium heat , in a sauce pan blend all of the ingredients .
Using a potato smasher, smash the whole tomatoes.
Bring sauce to boil then reduce to simmer for 30 minutes or longer for a deeper ,richer flavor.
Remove sauce from heat and allow to cool. Carefully, using a hand blender , blend the sauce until smooth and no chunks remain.
Pizza egg rolls:
approx. 7 egg roll wrappers
1 cup shredded mozzarella cheese
1 cup no-fail pizza sauce
1/2 chopped pepperoni from a pepperoni stick
Heat oil in a deep skillet to 375
blend chopped pepperoni, cheese, and sauce in a bowl.
Place an egg roll wrapper on a work surface with a point facing you , fill the center with pizza filling .
fold the bottom corner over filling. Fold sides toward center over filling. Using your finger, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce
yields approx: 7 pizza egg rolls
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