Pizza Logs Recipe 435 Recipes

PIZZA LOGS - PIZZA EGG ROLLS

Steps:

• Open your egg roll wrapper package and lay the stack of wrappers on a large cutting board or clean counter. Cover them with a clean towel.
• Fill a ramekin or small bowl with water and set that near your egg roll wrappers. Take one egg roll wrapper out from under the towel and lay it out on the cutting board in a diamond shape.
• One point should be aiming toward your stomach making the egg roll wrapper a diamond shape. In the center of the egg roll wrapper, arrange four slices of pepperoni in an overlapping line and top with an unwrapped cheese stick.
• Dip your finger into the water and use it to moisten the top two edges of the egg roll wrapper. Fold the bottom corner up and over the pepperoni and cheese and use the wrapper to gently snug the contents together.
• Fold the corners in from either side and tuck them around the filling, then roll away from you toward the moistened edges. Press to seal.
• If the corner has trouble sticking, you can re-moisten it and press again. If your egg roll wrappers continue to have trouble sticking, you can beat an egg and brush that on to seal them.
• Set the wrapped pizza log on a plate or half sheet pan. Continue with the remaining egg roll wrappers, pepperoni slices, and mozzarella sticks, leaving a little space between the rolls so they will not stick together.
• To prepare the pizza logs in the air fryer, preheat your air fryer for 5 minutes. While it heats, brush the pizza egg rolls generously with melted butter or olive oil.
• When the air fryer is fully heated, arrange the pizza logs in the air fryer basket. Set the air fryer temperature at 380ºF.
• Air fry the pizza logs for 10 to 15 minutes, or until browned to your liking, shaking or using tongs to turn about halfway through the cooking time.
• Let the pizza egg rolls rest for 3 minutes before transferring to a plate, garnish with fresh parsley, if desired, and serving with pizza sauce for dipping.
• Preheat your oven to 425ºF.
• Arrange the rolled pizza logs on a rimmed half sheet pan and brush generously with melted butter or olive oil, making sure there is room for air to circulate around them. Bake for 12 to 14 minutes, turning over halfway through the cooking time, or until golden brown.
• Let the pizza egg rolls rest for 3 minutes before transferring to a plate, garnish with fresh parsley, if desired, and serving with pizza sauce for dipping.
• Add 1/2-inch of oil to a frying pan with deep sides over medium high heat. Heat until the oil is shimmering or until the bubbles form and float up instantly around the handle of a wooden spoon inserted in the oil.
• Gently lower the pizza logs, one at a time, into the hot oil, taking care not to crowd the pan. It may take a couple of batches depending on the size of your pan.
• Fry for 1 to 2 minutes, or until deep golden brown underneath, use tongs to flip carefully, and fry another 1 to 2 minutes, just until golden brown. Transfer the fried pizza logs to a paper towel lined plate and let them rest for at least 3 minutes before garnishing with fresh parsley, if desired, and serving with pizza sauce for dipping.

PIZZA LOGS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with additional pizza sauce for dipping if desired. Yields 8 pizza logs. WW P+: 2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

PIZZA LOGS

Steps:

• Preheat oven to 400 degrees.
• Place 3 pieces pepperoni, 1 tablespoon pizza sacue and 1 string cheese stick in center of egg roll wrapper.
• Fold wrapper in at sides and roll. Moisten end with water to make edges stick.
• Repeat with remaining ingredients.
• Place on cookie sheet. Spray with cooking spray. Bake 10 minutes. Turn and bake an additional 10 minutes.
• Enjoy.