PIZZA EGG ROLLS

Prep: 35min. + cooling Cook: 10 min

1 pound bulk Italian sausage
¾ cup diced green pepper
1 garlic clove, minced
1 can(15 oz.) crushed tomatoes
¼ cup tomato paste
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon sugar
1/8 teaspoon dried rosemary crushed
Dash pepper
1 block(8 oz.) part –skim mozzarella cheese, cut into ¼ inch cubes
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

In a large skillet, cook the sausage, green pepper and garlic over
medium heat until meat is no light pink; drain. Stir in the tomatoes,
tomato paste and seasonings. Bring to a boil. Reduce heat, cover and
simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove
from the heat; Cool for 20 minutes. Stir in cheese.
Place ⅓ cup sausage mixture in the center of egg roll wrapper.
Fold bottom corner over filling sides toward center over filling.
Brush remaining corner with egg; roll up lightly to beat.
In an electric skillet or deep-fat fryer, heat oil to 375º.
Fry egg rolls in batches for 1-2 minute each side or until golden brown.
Drain on paper wrappers. Yield: 13 eggrolls.