Crispy Baked Pepperoni Pizza Egg Rolls

Ingredients:
filling:
12 ounces thinly sliced pepperoni, divided
1 3/4 cups heaping cups grated Parmesan, divided
1 heaping cup shredded mozzarella
1 cup store-bought marinara sauce, plus more for serving
2 tablespoons minced oregano

1 egg, beaten
24 egg roll wrappers
1/2 cup (1 stick) unsalted butter, melted and cooled

Directions:
1. Chop 8 ounces (2/3’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 1/3 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.