Easy Egg Roll Pizzas

I don't think I've ever mentioned this before, but, Jesse and I have been trying to eat healthier since finding out he has a (non threatening) heart condition. We've been doing really well, except Jesse's been stronger than I have, surprisingly. He's given up so much - Smoking, carbonated drinks, caffeine, pizza... well maybe not pizza. If there's one thing that Jesse still can't live without, it's pizza. Dude use to eat it 3-4 times a week! 
So, we've started nixing it from our diet, but, I like to still treat my man sometimes. His mom used to make these little pizza treats made out of egg rolls and there definitely a lot more healthier than eating take out. The next time you're craving a whole medium pizza, make these instead!

Egg Roll Pizzas 1 pkg of egg rolls 1 jar of tomato sauce 1 pkg small pepperoni slices or 2-3 pepperettes 1 cup shredded mozzarella cheese your choice of diced vegetables
♥ Open the package of egg rolls, separate sheets by 3 or 4 at a time, and slice into quarters. Peel apart the smaller squares and then double them up two by two, so that all corners are peaking out, as shown in photo. Lay squares over a muffin tin and press down to make little egg roll cups. They don't have to be perfect, just make sure that the entire bottom is like a bowl to avoid the sauce leaking out. ♥ Add about a tsp of pasta sauce to each egg roll bowl, followed by 2-3 pepperoni slices and whatever veggies you've chosen. Top with a pinch of shredded cheese.  ♥ Bake at 350 degrees F, for about ten minutes or until the tips of the egg roll bowls are golden. Let cool for a few minutes before serving. Should pop right out of muffin tin, but in the event they don't try adding a bit of cooking spray for the next batch. One package of egg rolls makes about 3 dozen pizzas.
Enjoy!