Ingredients:

  • 1 cup shredded low-moisture Mozzarella Cheese (120 g)
  • 1/2 cup Pizza Sauce, thick quality (120 ml)
  • 1/4 cup Mini Pepperoni, quartered (35 g)
  • 2 tbsp Grated Parmesan Cheese (30 g)
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Garlic Powder
  • 24 square Wonton or Spring Roll Wrappers (3–4 inches square)
  • 1 Large Egg
  • 1 tbsp Water (for egg wash)
  • Olive Oil Spray or Brush, as needed

Instructions:

  1. Prepare the Filling: In a medium bowl, thoroughly combine the shredded mozzarella, pizza sauce, quartered pepperoni, Parmesan cheese, oregano, and garlic powder. The mixture should be thick, not runny. Whisk the egg and water together in a separate small bowl to create the egg wash (sealant).
  2. Set Up and Fill: Lay out one wrapper on a clean surface in a diamond shape. Place approximately 1 to 1.5 teaspoons of the filling mixture just below the center of the wrapper. Keep the stack of unused wrappers covered with a damp towel to prevent cracking.
  3. Moisten Edges and Fold: Dip a pastry brush into the egg wash and lightly paint all four edges of the wrapper. Fold the bottom point up over the filling, fold the left and right corners inward toward the center, and then roll the packet tightly towards the remaining top corner to seal. Press the final seam firmly. Repeat this process until all Homemade Pizza Rolls are constructed.
  4. Preheat and Arrange: Preheat your oven to 200°C (400°F) or your air fryer to 190°C (375°F). Place the sealed rolls seam-side down on a prepared baking sheet or in the air fryer basket, ensuring they are not touching.
  5. Cook: Lightly brush or spray the top surface of each roll with olive oil (or melted butter). Bake for 12–15 minutes (flipping halfway), or air fry for 10–12 minutes (shaking halfway), until deeply golden brown and crispy.
  6. Rest: Allow the Crispy Baked Pizza Pockets to rest for 5 minutes before serving with marinara or ranch dressing. This resting period is mandatory as the filling is scorching hot.