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Pepperoni and Bacon Pizza Rolls

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“There are plenty of good pizza roll recipes but none of the fillings suited my family's tastes so I came up with this one. If you prefer you can replace some of the meat with sauteed vegetables such as mushrooms and peppers.”
24 pizza rolls

Ingredients Nutrition

  • 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.

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