This really isn't a "recipe" as much as it is an idea. Make sure you buy the large egg roll wrappers (they are great to have on hand since they stay good in the fridge for a long time).
First, sliver the pepperoni and shred the cheese. If you use any other meat or veggie, make sure you cut it fairly small so that the cheese and sauce can melt around it (the filling will get hotter if you keep the ingredients on the small side as well).
In one corner of the wrapper, stack meat first, then cheese and sauce on top, then fold the point of the corner over the filling and tuck in the sides of the wrapper and roll them up. When you are done rolling, you will come to the pointed corner of the wrapper. "Glue" the wrapper point onto the pizza roll with a slurry of flour and water (should be the consistency of Elmer's Glue).
Fry these pizza rolls in canola oil at about 350 degrees. Watch the first few carefully since they brown very fast. If they seem to be browning too fast, turn the heat down a little.
These are addictive, and we enjoyed them dipped in ranch dressing.
Surimi Melts
1/2 cup uncooked orzo
I've put together a list of fun food facts that I hope you will find some use for:1. Did you know that the pre-shredded cheese in the supermarket is coated with potato starch or powdered cellulose to keep it from clumping up? No wonder freshly shredded cheese tastes better (and melts better).
2. If you have a problem with meatballs crumbling when you brown them, chill them in the fridge for half an hour before you fry them.
3. Keep a small box of powdered milk in your pantry. It is always good to bake with in a pinch. If a cake or cookie recipe calls for cream, you can use the powdered milk (using only half of the water) and it will work.
4. Do you have toddlers at home? Freeze leftovers in ice cube trays then pop them out and store the cubes in a freezer Ziploc type bag. The smaller size microwave quickly and they make a great no-fuss lunch for your little ones.
5. Does a recipe call for just a few drops of lemon juice? Poke a lemon with a fork and squeeze out what you need, then seal the fork holes with a little butter and put back in the fridge.
6. Cottage cheese and sour cream last longer if you store the containers upside down (I put mine on a dish just in case there is something wrong with the container seal).
7. If you live in a "non-corn growing state" like I do, fresh corn on the cob can be less than primo at times. A spoon of sugar in the boiling water will give your corn a great fresh taste. This works great for fresh broccoli too.
8. When making a recipe that has blueberries, raisins, chocolate chips, etc. in it, coat them with flour before you fold them into the batter. It will keep them from sinking to the bottom of your cake.
9. If you are caramelizing sugar for a recipe, make sure you use a bright/light colored pan so you can keep an eye on the color of the sugar.
10. To keep bananas from turning brown, wrap them in a dark plastic trash bag and keep them in the vegetable crisper of your fridge. They will stay bright yellow for several days.
Personally, I like my calzones stuffed to the brim with veggies and a little pizza sauce & cheese. I have found, through trial and error, that you have to saute your veggies until tender then drain them well on a paper towel. If you don't, you will get a soggy-bottom crust on your sandwich. Any veggies will work. Roasted veggies are excellent, so are grilled veggies. Tonight I was lazy, so I just sauteed some broccoli, mushrooms, garlic, green onions and kidney beans, but usually, the more veggie variety the better.
I use my regular bread dough recipe (CLICK HERE) and jazz it up with 1/2 teaspoon black pepper, 1 teaspoon onion powder and 1/2 teaspoon garlic powder(add seasonings when you add the liquid in the recipe). 
My hubby came up with this idea about 10 years ago when I was complaining that my pizza stone wasn't working the way I wanted it to (I wanted a crispy crust with nice pillowy edges). He cut a 1/4" thick piece of steel (to fit my oven) and I seasoned it like a cast iron frying pan. After you have seasoned it, you never grease it or wash it again, just wipe it off.....nothing sticks to it. 
VEGGIE CALZONE CUT IN HALF
NOTE: Do not drain the crushed pineapple.
FROSTING
NOTE: These cupcakes are exceptionally moist even though they have no oil or butter in the batter. They actually taste a lot better at room temperature than they do when they are hot.
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. 
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese. 
Delicous and good for you if you go easy on the cheese.
CHEESECAKE
NOTE: I did not have an Oreo crust, so I made a graham cracker crust and used a 10" pie plate. I didn't find out, until the cheesecake was in the oven, that an Oreo crust is only 8½" across, so my cheesecake came out a little on the thin side.
Look for boneless country style pork ribs (the leaner the better) in the meat market. An hour before you want to grill, cut them in to sections about 4" long and put in a large sauce pan and enough water to cover them. Add a tablespoon of salt and a teaspoon of black pepper. 
Bring this to a boil on high. After a few minutes, you will see some "crud" float to the surface. Don't get grossed out, but it will look like this:
Skim it off and throw it away (you may have to do this a couple of times). Reduce the heat to a gentle boil and boil for 45 minutes. Pull one of the pieces of pork out of the pan and see if it is fork tender. If not, boil for another 15 minutes (but no longer). Some pork tends to be tougher than others.
These ribs are So flavorful and you don't even need a knife to cut them. I hope you will try this technique.
When they are cooled, you can split them open or cut off one end. We really enjoyed these and I will definitely make these again.
1 cup light corn syrup
While this enchilada sauce can be used on beef enchiladas, it does better with chicken or seafood. The enchiladas pictured here were made with surimi (fake crab). I just chopped the surimi into smaller pieces, mixed it with Monterey Jack cheese and a little of the green enchilada sauce and rolled the filling in tortillas, poured the sauce over them and topped with more cheese. Bake for about 30 minutes or until everything is hot and bubbly. They were light and tasty.
MEATBALLS
Hubby is the pie eater at our house and he likes thinner pies as opposed to deep dish pies, so I started baking his pies in a two piece tart pan. At first I resisted, but soon discovered that the tart pan not only makes a prettier pie, but they are also much easier to serve (no pie plate corners to maneuver around when your cutting that first piece). 
NOTE: When I bake a pie in a standard pie plate (especially glass pie plates) I spray the plate with just a little cooking spray. This helps when it comes time to remove the pie, especially if some of the juices have found their way under the crust. This is not necessary with the two piece tart pan.CURRY POWDER QUESTION: I have been looking at some recipes that use curry powder. I have zero experience with curry powder and a quick check on the Internet confused me even more. I guess there are many kinds of curry powders (hot, sweet, etc.). What should I watch for when purchasing curry powder. I want to try a chicken salad recipe that just says " 1/2 tsp. curry powder"...what do I buy? Any suggestions or helpful hints would be appreciated.
