Pizza Egg Rolls

Ingredients

• 1 pound Johnsonville® Mild Italian Links
• 3/4 cup diced green pepper
• 1 garlic clove, minced
• 1 can (15 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar
• 1/8 teaspoon dried rosemary, crushed
• Dash pepper
• 8 ounces 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 cheese.
• Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom
  corner over filling; fold sides toward center over filling. Brush remaining corner with
  egg; roll up tightly to seal.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in
  batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.
   Yield: 13 egg rolls.