TAKI PIZZA ROLLS RECIPES

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.

Steps:

• Heat oven to 375°F.
• In 10-inch nonstick skillet, melt butter over medium heat. Stir in onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in sausage, pepperoni and pasta sauce; set aside to cool 5 minutes. Stir in cheese.
• Meanwhile, unroll dough, and cut into 6 rectangles (cut in half lengthwise and thirds crosswise). Place on ungreased large cookie sheet. Press each into 5x5-inch square.
• Place 1/3 cup meat mixture in center of dough on each. Spread to within 1/2 inch of three corners. Bring unfilled corner up over filling. Press edges with fork to seal. Brush each pocket with water, and sprinkle with Italian seasoning. Pierce top of each pocket with sharp knife.
• Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 1 hour.
• To Freeze and Reheat: Wrap each baked, cooled pocket in plastic wrap; place in large resealable freezer plastic bag. Freeze up to 3 months. To reheat from frozen, remove one pizza pocket from storage bag; unwrap completely. Wrap pizza pocket in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until pocket is heated through and center is at least 165°F. Let stand 1 minute before serving.