Pepperoni Pizza Pockets

Ingredients

• Egg Roll Wraps
• Pepperoni Slices
• One Jar of Red Sauce (I use Newman's Marinara)
• One 8 ounce bag of Mozzarella Cheese
• Vegetable Oil
• Water

Directions:

To the best of your ability chop up the pepperoni slices and combine in a large bowl with the sauce and cheese. Lay flour on your rolling surface. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until they are golden brown. Place cooked rolls on a plate lined with a paper towel. Serve with any sauce you choose.

Tips and Precautions. . .

• Do not use too much filling, trust me. . .you will want more rolls, so don't overfill!
• Roll all before cooking
• Lay flour on your counter before rolling
• Be patient, they are better golden brown than burnt. . .

Variations. . .

• Rotisserie Chicken, torn apart and Cream Cheese
• Sauteed Onions/Mushrooms and Goat Cheese
• Tofu and BBQ sauce
• Try it with Italian Sausage instead of Pepperoni
• Taco meat/Beans and cheese