Pepperoni Pizza Rolls

Once pepperoni has been chopped and cheese has been grated, combine them in a medium bowl along with the pizza sauce and mix well.

Working one wrapper at a time, place 2-3 teaspoons of the mixture in the center of a wonton wrapper. Dip your finger in water and run it along all four edges of the wrapper. Fold the two side corners over the mixture the press one over the other. Then, fold the bottom corner up over the mixture, then roll the whole wrapper so that it presses onto the top corner. If any gaps remain, press them closed. Set aside and repeat until all the filling is used, making sure to exclude as much liquid as possible to prevent the wraps from getting soggy. (For photos of the process, visit the original post on the website.)

In a medium saucepan, add enough oil to fill the pan about two inches deep. Place a candy/deep fryer thermometer over the edge and heat on high until the oil is about 375°F. Working in small batches, add rolls to the oil and fry until golden brown in color. Remove them from the oil with a slotted spoon to a plate lined with paper towels. Continue to fry all of the rolls.

Allow them to sit for a few minutes before serving to avoid squirting yourself in the face with boiling hot pizza sauce. Be amazed at how quickly these will disappear.