Description
These Garlic Butter Pizza Egg Rolls combine everything you love about pizza—melty mozzarella, spicy pepperoni, and zesty marinara—wrapped in a crispy egg roll shell and brushed with garlic-sage butter. Perfect for parties, snacks, or movie nights.
Ingredients
Units
Scale
- 3/4 cup grated parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 pinch chili flakes
- 2 cloves garlic, grated
- 1 cup shredded mozzarella cheese
- 1 to 1 1/2 cups marinara sauce
- 12 slices provolone cheese
- 12-16 square egg roll wrappers
- 1/2 cup thinly sliced pepperoni
- 8 tablespoons salted butter
- 2 tablespoons chopped fresh sage
Instructions
- In a small saucepan, melt the butter over low heat. Add grated garlic and chopped sage, cooking for 1 minute until fragrant. Set aside.
- In a medium bowl, combine parmesan, basil, oregano, parsley, chili flakes, and shredded mozzarella. Mix well.
- Lay out an egg roll wrapper. Place one slice of provolone in the center, a spoonful of the cheese mixture, some pepperoni, and a small spoon of marinara sauce.
- Fold the sides over, then roll tightly, sealing the edge with a bit of water. Repeat with remaining wrappers.
- Heat oil in a skillet to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Brush the warm rolls with garlic-sage butter and sprinkle with extra parmesan if desired.
- Serve immediately with warm marinara sauce for dipping.
Notes
- Don’t overfill the wrappers to prevent leaks while frying.
- Air fry at 375°F for 8–10 minutes for a lighter version.
- Keep wrappers covered with a damp towel to prevent drying out.
- Use the leftover garlic butter as a dip or for brushing breadsticks.
Nutrition
- Serving Size: 2 rolls
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg