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
8 eggroll wraps (I used Melissa’s)
1 egg white beaten with 1 TB water (for egg wash)
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).