Crispy Baked Pepperoni Pizza Egg Rolls

filling

• 12 ounces thinly sliced pepperoni, divided12 ounces thinly sliced pepperoni, divided
• 1 ¾ heaping cups grated Parmesan, divided1 ¾ heaping cups grated Parmesan, divided
• 1 heaping cup shredded mozzarella1 heaping cup shredded mozzarella
• 1 cup marinara sauce, plus more for serving1 cup marinara sauce, plus more for serving
• 2 tablespoons minced oregano2 tablespoons minced oregano
• 1 egg, beaten1 egg, beaten
• 24 egg roll wrappers24 egg roll wrappers
• ½ cup (1 stick) unsalted butter, melted and cooled½ cup (1 stick) unsalted butter, melted and cooled

1. Chop 8 ounces (⅔’s) pepperoni and transfer to a mixing bowl. Add 1/4 cup Parmesan, mozzarella, marinara, and oregano to pepperoni and mix together until completely combined.
2. To assemble: Stack two egg roll wrappers together and brush with beaten egg. Scoop ⅓ cup of filling onto the stacked wrappers and form into a log. Top ‘filling log’ with a few slices of remaining pepperoni. Fold in sides of wrappers, then tightly roll until sealed.
3. Repeat step 2 until all egg rolls have been rolled up.
4. Brush each egg roll with melted butter and roll in remaining Parmesan. Shake off any excess Parmesan transfer egg rolls to a parchment lined baking sheet, 1 inch apart.
5. Place egg rolls in freezer for at least 30 minutes (and up to 3 months).
6. Preheat oven to 375˚F.
7. Remove egg rolls from freezer and bake egg rolls for 25 to 30 minutes or until golden brown.
8. Remove egg rolls from oven and cool for 7 to 10 minutes. Serve with a side of marinara sauce for dipping.