I was in the mood for mozzerella sticks but I didn't have bread crumbs. Then I thought pizza rolls but didn't have egg roll wrappers. Hmmm. Ah ha! I have refrigerated crescent rolls. Deep frying gave the pizza rolls the most amazing texture - crispy on the outside and flaky on the inside with ooey goey mozzerella and yummy pepperoni. The possibilities are endless - ham and cheese, hamburgers, fried fruit pies...I can't wait to play with this some more.
1Roll out crescent roll dough. Place a slice of pepperoni half-way off the large end of the crescent roll piece.
2Place one piece of mozzerella at the end of the crescent roll piece and fold the pepperoni over the mozzerella. Fold the ends of the crescent roll over the pepperoni to seal it within the crescent roll.
3Roll crescent roll as you usually would.
4Place pizza roll in hot oil heated to 350 degrees. Flip when you see it is golden around the edges.
5Cook until golden on both sides. This step goes pretty quick - just a couple minutes.
6Remove from oil and let rest on paper towels about 3 minutes. Serve with your favorite sauce - marinara, ranch.