Pizza Egg Rolls

• 1 lb bulk Italian sausage
• 3/4 cup diced green pepper
• 1 garlic clove, minced
• 1 (15 ounce) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sugar
• 1/8 teaspoon dried rosemary, crushed
• 1 dash pepper
• 1 (8 ounce) package mozzarella cheese, cut into 1/4 inch cubes
• 13 egg roll wraps
• 1 egg, lightly beaten
• oil (for frying)

1. In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, tomato paste and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
4. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes.
5. Stir in cheese.
6. Place 1/3 cup sausage mixture in the center of each egg roll wrapper.
7. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
8. In an electric skillet or a deep fryer, heat 1 inch of oil to 375*.
9. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.

italian sausage, green pepper, garlic, tomatoes, tomato paste, salt, oregano, sugar, rosemary, pepper, mozzarella cheese, egg roll wraps, egg, oil

Taken from www.food.com/recipe/pizza-egg-rolls-162368 (may not work)