Add 1/2 cup marinara; reduce heat to medium and bring to a simmer.
Simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Remove from heat and let cool slightly, about 10 minutes.
Photographer: Jennifer Causey Food Stylist: Chelsea Zimmer Prop Stylist: Sarah Elizabeth Cleveland.
Transfer to a bowl; fold in cheese and pepperoni.
(The wrapper should look like a diamond.)
Spoon 2 tablespoons of the pepperoni filling onto the center of the wrapper.
Fold the lower corner up and over the filling.
Fold the 2 side corners in toward the center.
Lightly brush the top corner with egg to moisten.
Roll the wrapper up from the bottom, jelly-roll style.
Repeat the process with the remaining wrappers, filling and egg.
Line a baking sheet with parchment paper; coat with cooking spray.
Lightly coat the prepared rolls with cooking spray.
Arrange the rolls, seam-sides down, on the prepared pan.
Bake until golden brown, 12 to 15 minutes.
Let cool for 2 to 3 minutes.
Garnish with basil, if desired, and serve with the remaining 1/4 cup marinara.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
