Pepperoni And Bacon Pizza Rolls

• 8 ounces bacon, sliced 1/4 inch
• 12 ounces pepperoni, mild, cut into 1/4 inch dice (buy a chunk at the deli and peel the skin)
• 1 cup pizza sauce (I use Freezer Pizza Sauce, purchased is fine)
• 6 ounces mozzarella cheese, shredded (bagged pre-shredded pizza cheese is good)
• 24 egg roll wraps

1. Fry bacon until just crisp and drain on paper towels. Crumble when cool.
2. Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
3. Combine bacon, pepperoni, sauce and cheese.
4. Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
5. Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
6. These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.

bacon, pepperoni, pizza sauce, mozzarella cheese, egg roll wraps

Taken from www.food.com/recipe/pepperoni-and-bacon-pizza-rolls-208238 (may not work)