Description
Crispy, cheesy Garlic Butter Pizza Egg Rolls filled with marinara, provolone, mozzarella, pepperoni, and herbs, then finished with a buttery garlic sage drizzle for the perfect party snack or appetizer.
Ingredients
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
- 1–1 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
- Preheat oven to 425°F and lightly grease two baking sheets.
- In a bowl, mix 1/2 cup parmesan with basil, oregano, parsley, chili flakes, and 1 clove grated garlic. Stir in mozzarella cheese.
- To assemble egg rolls, brush water around the edges of each wrapper. Add 1 tablespoon marinara, 1 slice provolone, 1 tablespoon mozzarella mixture, and 1 slice pepperoni. Roll tightly and place seam-side down on baking sheet.
- Melt 5 tablespoons butter and brush over the rolls. Sprinkle remaining 1/4 cup parmesan cheese on top.
- Bake for 10–12 minutes, flip each roll, top with 1–2 pepperoni slices, and bake an additional 8–10 minutes until golden and crisp.
- In a small pan, melt 3 tablespoons butter with chopped sage until sage is crisp. Remove from heat and stir in remaining grated garlic.
- Drizzle garlic sage butter over baked rolls and serve warm with extra marinara on the side for dipping.
Notes
- Use vegetarian pepperoni for a meat-free version.
- For extra crunch, bake on a wire rack placed over the baking sheet.
- Can be air-fried instead of baked for a lighter option.
- Freeze assembled, uncooked rolls for up to 1 month and bake from frozen.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg