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Homemade Crispy Pizza Rolls


Yield: 5 ½ to 6-dozen rolls

You will need at least a 6-quart Dutch oven for this recipe. Drain the tomatoes well and press them to remove their juice and make chopping easier. Use a level teaspoon of filling in each roll (any more and the roll may burst in the hot oil). Use a fine mesh sieve to dust the lined baking sheet with the cornstarch. Serve pizza rolls with the test kitchen’s favorite marinara sauce, Victoria Marinara Sauce.


3 tablespoons cornstarch
2 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
4 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon ground fennel
¼ teaspoon red pepper flakes
1 (14-ounce) can diced tomatoes, drained well, chopped fine, juice reserved
2 cups shredded 6-cheese Italian blend (8 ounces)
3 tablespoons minced fresh basil
Salt and pepper
2 (12-ounce) packages wonton wraps (you will have extra wonton wraps)
3 quarts peanut or vegetable oil for frying



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