Fried Pizza Rolls (and some tailgating)

2 Sep

Are you ready for some football?!

Like I said, I made the brownies for a tailgate I attended yesterday for the first football game of the season!!  Even though it was a balmy 90 degrees yesterday, college football really is the way to kick off the fall season!

The other dish I brought to the tailgate was:

Once upon a time a few years back, I went to a super bowl party hosted by my boyfriends fraternity.  Some of the girls baked up those frozen bite sized pizza rolls, and they were totally burnt.  But they still got gobbled up in seconds!  Remembering that, I figured I could pretty easily make a homemade version with the wonton wrappers I still have in my fridge, and even if they didn’t turn out like I wanted, drunk frat boys would probably still eat them.  Fried food and pizza, even bad fried food and pizza will usually get eaten at a party…remember that, my friends.

As it turned out though, these are awesome!  The outside is crispy, and the cheese is all melty on the inside with flavors of pizza…this truly is the perfect greasy, bite sized party food, but in the best way possible.


Start by dicing up the pepperoni.  You want to get them pretty small to maximize the pepperoni pieces in each roll.  Here’s how I did it:

First cut a stack of pepperoni (my stacks were 3 or 4) into then matchsticks.

Then rotate the entire cutting board 90 degrees and repeat (except now you’ll have little bacon-bit looking pieces)

Into the bowl!

Then add ~1/2 cup of mozzarella cheese and use a fork to thoroughly combine.

Next spoon in some of your favorite sauce.  You want the mix to be binded together by the sauce, and for everything to be covered, but you don’t want it to be soupy at all.

Next to fill the wonton wrappers.  I used the same method I did for making ravioli.

The end result even looks the same, right?

Now onto the frying.  You could totally bake these, but if they’re for a party, you should fry them.  Party guests love fried food.


How to Shallow Fry 

Get about a half inch of canola oil into a large sauce pan over medium heat. And get a plate ready with a paper towel. You want to fry things at 350-375 typically, so use your thermometer.

You don’t have one?  Neither do I.  So here’s a few tricks…

1)If you have a wooden spoon, dip the handle in, and if bubbles form in the oil and rise around the spoon, you’re good to go.

2) The trick I use is to sprinkle a pinch of flour into the oil.  If it sizzles, the oil is ready.  If it’s too cold, the flour will just sort of float around on top of the oil, and if it’s too hot, it will pop and spatter.

3) Finally, you can dip just a corner of one of these rolls into the oil…if within a second or two, bubbles form around it and it starts to sizzle, that’s what you’re looking for.  Always use tongs to put food into your oil.

Here’s what they look like when you first drop these pizza rolls in:

I fried the first few individually to make sure the oil was the right temperature and that they were frying properly, then I started doing them in batches of four or five.  You do not want to crowd your pan though…adding room temperature products to the hot oil will lower its temperature, and remember you want to keep it between 350 and 375 for a good fry.

Now, watch the edges of your pizza rolls.  When they start to get brown (30sec. – 1 minute), flip them over using tongs.

Check out the edges of these guys…just slightly brown and ready to flip.

Cook another 30 sec- 1 minutes until you see the other side is brown, and that’s all!  Remove onto a paper towel to sop up some of that grease.  And remember, once you’re done, LET YOUR OIL COOL before trying to clean that pan.

Mmm, these are superb, and totally necessary at your next party…they will certainly be coming to the next tailgate I attend!


Fried Pizza Rolls

Makes 20-24 rolls

~20 pepperonis, finely diced  (I used turkey pepperonis)

1/2 cup mozzarella (I used part skim)

3-4 T your favorite pizza sauce

wonton wrappers

Canola oil for frying

  • In a small bowl, combine the pepperoni and mozzarella, then stir in just enough pizza sauce to bind the mixture
  • Fill the wonton wrappers as you would making ravioli–for each one, use a clean finger dipped in the bowl of water to wet all four sides of the wonton wrapper.  Fold corner to corner, and carefully press around the filling to squeeze all the air bubbles out, and the edges to seal (It will be a triangle), then fold the other two corners one over the other and press gently to hold in place (see images above)
  • Heat 1/2 inch of canola oil in a large saucepan over medium heat up to 350-375 degrees and prepare a plate with a paper towel over it
  • Once the oil is up to temp., use tongs to place rolls in it a few at a time (depending on the size of your saucepan; do not overcrowd); cook until the edges are golden brown (30 sec. – 1 min)
  • Use tongs to flip each and cook until the reverse side is golden brown (30 sec. – 1 min)
  • Remove from oil and transfer to paper towel to sop up excess oil
  • Allow oil to cool before disposing; allow pizza rolls to cool before enjoying!

Additional Notes:

  • I would advise making these and frying them all in day…BUT once fried, they do hold up pretty well.  So make these the day of your party, or you could probably make them a few days before and freeze after frying…just bake in the oven frozen-pizza-roll style.

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