Nonstick cooking spray, for greasing
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces Cabot New York Extra Sharp Cheddar cheese, shredded (1 cup)
4 ounces Cabot Monterey Jack cheese, shredded (1 cup)
3 ounces pepperoni, diced small
¾ cup marinara sauce, plus more, warmed, for dipping
30 square wonton wrappers
Water, for brushing
1 cup plain bread crumbs
Minced fresh parsley, for garnish
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 15 mins | Total: 35 mins
PREHEAT the oven to 425°F.
GREASE a baking sheet with nonstick spray.
MIX together the basil, oregano, thyme, red pepper flakes, garlic powder, salt, and pepper in a small bowl. Set aside 1 tablespoon of this spice mixture for garnish.
TOSS together the Cabot New York Extra Sharp Cheddar cheese and Cabot Monterey Jack cheese in a medium bowl. Fold in the remaining spice mixture and the pepperoni. Stir in the marinara sauce until evenly distributed.
PLACE a wonton wrapper on a cutting board. Brush the edges of the wrapper with water. Scoop a heaping teaspoon of the cheese mixture onto the center of the wrapper. Fold the top edge of the wrapper down over the filling, and then fold the bottom edge up to overlap for a long, rectangular shape. Press lightly to seal. Wet the short edges of the rectangle and fold toward the center to make a smaller rectangle.
BRUSH both sides of the pizza roll with water, then roll in the bread crumbs to coat. Repeat with the remaining ingredients.
ARRANGE the pizza rolls on the prepared baking sheet, seam side up. Lightly spritz the rolls with nonstick spray, then sprinkle each one with a pinch of the reserved spice mixture.
BAKE the pizza rolls for 10–12 minutes, or until golden brown.
COOL the rolls slightly, then garnish with parsley and serve with warm marinara sauce on the side for dipping.
The best pizza rolls I’ve had!