Having a food allergy is tough, but having a dairy allergy in America’s heartland is extra tough. In this neck of the woods we like things covered and stuffed with cheese. There are some dairy-free options, but for the most part I really need to get creative.
One of my favorite junk food snacks is Totino’s Pizza Rolls. I know they aren’t exclusive to the Midwest, but I was raised on these delicacy’s and my adult-dairy-allergy heart misses them dearly. So I decided to make my own, and you can too. Here is how I did it.
- Wonton wrappers (commonly found in the produce cooler at stores)
- 1/2 of a yellow onion, diced
- 1/2 green bell pepper, diced
- 1 lb of lean ground beef
- Pizza sauce (from a jar is fine, unless you feel extra fancy)
- Cheese of choice
- Saute the onions and peppers in a pan with a splash of olive oil until soft. Add in the ground beef and season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir occasionally until cooked through.
- Lay out wonton wrappers on a clean work surface and fill each one with 1 tsp of the meat mixture, 3/4 a tsp of sauce, and a sprinkle of cheese. It is important to not overfill them to ensure an easy wrap.
- Wet the edges of the wrapper lightly by dipping your finger into a bowl of water, this will help them stick together. fold all the corners into the center creating an envelope shape. I like to do opposite corners at the same time. Use a dab or two of water to seal loose edges.
- Place in an air fryer at 360 for 4 minutes until golden brown. Or bake in a muffin tin in the oven at 375 for 7-10 minutes until golden brown.
- Enjoy dipped in ranch, or dairy free substitute of choice. My sister ate her pizza rolls with soy sauce growing up. There are no wrong answers.
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