Pizza logs are delicious, easy to make, and they’re a fun way to switch up pizza night.  Plus, if you’ve got kids who are picky eaters, pizza logs are a great way to sneak veggies into their food.  Like a pizza, you can customize them and use any filling you want…turkey pepperoni and mushrooms are another favorite of mine. 

 

Baked Pizza Logs with Sausage, Pepper, and Onion

 

(Yield:  8 pizza logs)

 

1 link Tofurky Italian Sausage, diced

1 onion, diced

1 red pepper, diced

1 TB olive oil

4 oz mozzarella cheese, shredded

½ c thick marinara sauce

8 eggroll wraps (I used Melissa’s)

1 egg white beaten with 1 TB water (for egg wash)

Cooking spray

 

Preheat the oven to 425F.  Heat the oil in a small pan over medium heat and add the sausage; sauté for 5 minutes or until lightly browned.  Add the onion and red pepper and sauté for another 5 minutes with the lid on, stirring occasionally. 

 

To make the eggrolls, place 1 eggroll wrap in front of you with one corner pointing down (in a diamond shape).  Slightly toward the lower half of the eggroll skin, place 1 TB of marinara sauce, ~2 TB of the sausage filling, and ½ oz of cheese.  Wrap the bottom point up over the filling, then wrap the sides in.  Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash.  (For step-by-step photo instructions on how to roll eggrolls, see here.)

 

Lightly spray a baking sheet with cooking spray, line the eggrolls ~1” apart on the baking sheet, and lightly spray each eggroll with cooking spray.  Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side).