Pizza Rolls - Cook's Companion CCAFJ42 Manual

Ingredients
2 c ups w hole m ilk m ozzarella, s hredded
½ l b. I talian s ausage, a pproximately t wo, c ooked a nd c rumbled
3 o z. s liced p epperoni, c hopped
2 r oasted r ed p eppers, c hopped
1 s mall o nion, m inced
1 1 4oz j ar p izza s auce
1 t easpoon g arlic p owder
15 e ggroll w rappers
Non-­‐s<ck c ooking s pray
Instruc^ons
1. In a l arge b owl, c ombine t he c heese, s ausage, p epperoni, p eppers a nd o nions.
2. Add t he p izza s auce a nd g arlic p owder. M ix w ell.
3. Place ¼ c up o f fi lling i n t he c enter o f e ach w rapper.
4. Fold t he p oint o f t he w rapper f acing y ou o ver t he p izza fi lling, a nd f old t he
two s ides i nto t he c enter.
5. Moisten t he r emaining p oint, f old o ver, a nd r oll < ghtly.
6. Repeat w ith t he r emaining e ggroll w rappers.
7. Place i n f reezer-­‐safe c ontainer a nd f reeze f or 2 4 h ours.
8. Place 5 r olls i n t he a ir f ryer, d o n ot o vercrowd, a nd s pritz w ith n on-­‐s<ck s pray.
9. Set t he < mer f or 7 m inutes a nd t emperature t o 4 00 d egrees.
10. AQer 7 m inutes, fl ip p izza r olls o ver a nd c ook f or a n a ddi<onal 2 m inutes.
11. Once c ooking i s c omplete, r emove. R epeat w ith r emaining r olls.
12. Serve w ith a ddi<onal p izza s auce f or d ipping.
Pizza R olls
Serves 4 -­‐6
43