Mini Pizzatizers

 

1 can Pillsbury Pizza Crust

1 package eggroll wrappers

1 lb. Italian sausage

4 oz. pepperoni, diced

1 1/2 C. shredded mozzarella

1 can (6 oz.) pizza sauce

12 oz. water (2 cans worth)

1/2 T. garlic powder

1/2 T. onion powder

1 tsp. oregano

1/4 tsp. red pepper flakes

1/2 tsp. salt

 

Preheat oven to 425F. Roll out the Pillsbury Pizza Crust on a lightly floured surface until its 1/4” thick. Cut into 2 5/8” circles and line mini muffin pan, pressing the dough into the wells, set aside. Cook the Italian sausage over medium high heat until browned, drain and set aside to cool. Mix all the ingredients for the pizza sauce, add the diced pepperoni and cooked sausage, mix well. Fill each of the dough lined muffin cups with the mixture, set remaining mixture aside. Top with 1/2 C. shredded mozzarella. Bake for 12 to 15 minutes or until the edges of the dough are brown and the cheese is hot and bubbly. Heat frying oil to 350F. To the remaining pizza filling mixture add 1 C. of shredded mozzarella and mix well. In each eggroll wrapper, add 1/4 C. filling and roll up, use a water moistened finger tip along the edge of the eggroll wrapper to seal, repeat until all the filling is used. Deep fry the stuffed egg rolls for 2 to 3 minutes or until golden brown