Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg Roll | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup finely chopped carrots
- ⅓ cup finely chopped onion
- ⅓ cup finely chopped green pepper
- 1 teaspoon minced garlic
- ½ pound ground sirloin
- ½ cup tomato sauce
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried basil leaves
- ½ cup shredded part skim mozzarella cheese
- 9 egg roll wrappers
Directions
In a non-stick skillet coated with nonstick cooking spray, sauté the carrots, onion, green pepper, and garlic for 5 to 7 minutes over medium heat until tender.
Add the sirloin, cooking until browned.
Remove from heat and stir in tomato sauce, oregano, basil, and mozzarella cheese.
Place about 2 tablespoons in the middle of each egg roll wrapper.
Fold the lower bottom third up, fold the 2 sides toward the center, and then roll up.
To prepare and eat now: preheat oven to 425°F.
Place pizza rolls on a non-stick baking sheet coated with nonstick cooking spray.
Bake for 9 minutes, turn the rolls over and continue baking for another 4 to 6minutes or until crispy and browned.
Cut each roll in half and serve.