Instructions

1. Preheat oven to 375F.
2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
4. Lay down a slice of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
5. Next top with a slice of cheese.
6. Spoon on a 1/2 teaspoon of pizza sauce over top the cheese.
7. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
8. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
9. Set aside and repeat for the remaining wrappers.
10. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
11. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
12. Transfer to a plate and serve with warmed pizza sauce.