Make this: homemade pizza rolls

February is a time of love and laurels. On that first Sunday, we’ll celebrate our country’s love of passing the pigskin and the sport’s ultimate accomplishment: raising that golden football high in the sky. A week later, with the sounds of whistles still ringing in our ears, we’ll gather for the music industry’s mecca, squealing with delight (and sometimes dismay) as new kings and queens of pop are crowned. But who can concentrate on Lady Gaga’s latest spectacle when our Oscar ballots (and worst-dressed predictions) have yet to be filled out?

All this crowd-gathering hoopla means February is a time for appetizer-filled parties – that tricky segment of entertaining which calls for quick-to-make, easy-to-grab snacks that all too often lack excitement, imagination and, well, flavor. But the buck stops here. This month, we’re taking the classic pizza roll we all know and love from childhood (and our penniless college days) and breaking it down into ingredients we can actually pronounce – and flavors you actually salivate over.

The most challenging part of making (or remaking) this beloved after-school snack wasn’t trying to make a suitable substitute for those tongue-tying ingredients. That was fairly simple. The stumper was finding a way to do so that could compete with the original’s prep convenience: i.e. just popping them in the oven. The solution? Wonton wrappers. Though these delicate sheets yield a slightly bigger and longer version than the little bundles pulled from a cardboard box, they also lend a crispy crunch around the edges that is a nice complement to the ooey, gooey center. But be warned: Sealing the edges can be a bit tricky, so make sure you use plenty of egg white and pinch together firmly. You might even seal the edges with a fork.

Then again, what’s a pizza roll without a little cheesy spillage on the foil? That was always my favorite part.

PIZZA ROLLS
Makes 100 Rolls

1 12-oz. pkg. wonton wrappers
Filling (recipes follow)
2 egg whites, lightly beaten in a small bowl

• Preheat the oven to 425 degrees. Line 2 baking sheets with foil and spray them with nonstick cooking spray. Place 15 wonton wrappers on each sheet, keeping the remaining wrappers under a damp paper towel or dish towel.
• Place 1 rounded tablespoon of the mixture into the center of each wrapper.
• Dip the tip of your finger (or a pastry brush) into the bowl of egg whites and wet the left and top sides of each wrapper. Fold the bottom to the top and pinch the top and side edges tightly to seal. If desired, use the tines of a fork to press and seal the edges.
• Ensure the rolls are 1 to 2 inches apart. Bake for 10 to 12 minutes, or until the cheese is melted. Transfer to a plate and serve immediately.
• Repeat this process until all of the rolls are made.

PEPPERONI FILLING
4-oz. veggie pepperoni slices, minced*
8-oz. mozzarella pearls, minced
1¼ tsp. Italian seasoning
1 tsp. salt
1½ cups marinara sauce

• Mix the ingredients in a medium-size mixing bowl.

PEPPERONI AND SAUSAGE FILLING

Olive oil
2 oz. Match Italian veggie sausage*
2 oz. veggie pepperoni slices, minced*
8 oz. mozzarella pearls, minced
1¼ tsp. Italian seasoning
1 tsp. salt
1½ cups marinara sauce

• Warm the oil in a skillet set over medium heat. When the oil is shimmering, add the sausage and saute until browned. With a slotted spoon, remove to a plate to cool.
• Once cool, combine the sausage with the next 5 ingredients in a medium-size bowl. Stir to combine.

MUSHROOM AND CHEESE FILLING

Olive oil
4 oz. shiitake mushrooms, minced
2 garlic cloves, minced
4 oz. fontina cheese
4 oz. mozzarella pearls, minced
1 Tbsp. Parmesan cheese
1 tsp. salt

• Warm the oil in a skillet set over medium-high heat. When the oil is shimmering, add the mushrooms and garlic and saute for 1 minute. With a slotted spoon, remove to a plate to cool.
• Once cool, combine the mushrooms with the next 4 ingredients. Stir to combine.

SAUSAGE AND BROCCOLINI FILLING

Olive oil
2 oz. Match Italian veggie sausage*
2 garlic cloves, minced
2 oz. Broccolini, chopped
1 tsp. crushed red pepper
8 oz. mozzarella pearls, minced
1 tsp. salt

• Warm the oil in a skillet set over medium heat. When the oil is shimmering, add the sausage and saute until browned. With a slotted spoon, remove to a plate to cool.
• In the same saute pan set over medium-high heat, saute the garlic, Broccolini and crushed red pepper for 1 to 2 minutes. Remove from heat and let cool.
• Once cool, combine the browned sausage with the Broccolini mixture. Add the mozzarella and salt and stir to combine.

* Available at Whole Foods, 1160 Town & Country Crossing, Town & Country, 636.527.1160, wholefoodsmarket.com