Pizza Logs Recipes

Steps:

• Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with additional pizza sauce for dipping if desired. Yields 8 pizza logs. WW P+: 2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

Steps:

• Preheat the oven to 425F. Heat the oil in a small pan over medium heat and add the sausage; sauté for 5 minutes or until lightly browned. Add the onion and red pepper and sauté for another 5 minutes with the lid on, stirring occasionally. To make the eggrolls, place 1 eggroll wrap in front of you with one corner pointing down (in a diamond shape). Slightly toward the lower half of the eggroll skin, place 1 TB of marinara sauce, ~2 TB of the sausage filling, and ½ oz of cheese. Wrap the bottom point up over the filling, then wrap the sides in. Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash. (For step-by-step photo instructions on how to roll eggrolls, see here.) Lightly spray a baking sheet with cooking spray, line the eggrolls ~1" apart on the baking sheet, and lightly spray each eggroll with cooking spray. Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side)

Steps:

• Have all ingredients lined up in the order given. Have a saucer with water, for dipping finger(s) to moisten the edges of egg roll wrappers for sealing purposes.
• Put a little sauce on a egg roll wrapper. Sprinkle with spices. Put on two or three pieces of pepperoni and a mozzarella stick on top. Dip finger(s) in water and gently dab the edge of the two sides of the egg rool wrapper for sealing. Roll up like and egg roll by starting at one corner and rolling to the center. Bring the two side corners up and folded in. Finish rolling together, the water you put on will help seal the egg rolls.
• Place on wax paper lined baking sheet. Freeze. When they are frozen completely, put them in zipper bags and put back in the freezer for later use. OR ..... Cook them right away in hot oil as you would an egg roll. Cook only two or three at a time. Drain on paper towels. *** Eat them as is or heat up some pasta sauce for dipping.
• *** We also make other versions of this like: Adding minced up toppings for pizza including veggies. Ham and Swiss cheese Turkey and American cheese Chopped up Beef Stew left overs Sloppy Joe filling Beef and Cheese The possibilities are endless! *** We Usually make a lot of these and freeze them for a quick meal on the run or for snacks.