Pizza Egg Rolls

(Courtesy of Taste of Home)

Ingredients:
1 lb. bulk Italian sausage
3/4 c. diced green pepper
1 garlic clove, minced
1 can (15 oz.) crushed tomatoes
1/4 c. tomato paste
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. sugar
1/8 tsp. dried rosemary, crushed
Dash pepper
8 oz. cubed part-skim mozzarella cheese
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

Directions:
In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomatoes, tomato paste and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Uncover and simmer 10 minutes longer.  Remove from the heat; cool for 20 minutes.  Stir in the cheese.

Place 1/3 c. sausage mixture in the center of each egg roll wrapper.  Fold bottom corner over the filling; fold sides toward center over filling.  Brush remaining corner with egg; roll up tightly to seal.

In an electric skillet or deep fryer, heat 1 inch of oil to 375 degrees.  Fry egg rolls in batches for 1-2 minutes on each side or until golden brown.  Drain on paper towels.

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