Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil and set a oven-safe cooling rack on to it. Mist the rack with cooking spray (or olive oil mister) and set this off to the side.

Place one egg roll wrapper in front of you so one point is facing you. Cover the remaining wrappers with a slightly damp paper towel to keep from drying out.

Place one mozzarella half in the lower corner about an inch or so from the point. Top the mozzarella with a teaspoon of pizza sauce, a few pepperoni and then fold the lower corner over the filling.

Fold in the sides, wetting them just a smidgen with your finger so they stick. Then roll it a few times, wet the remaining corner before folding it over so it will stick to the roll.

Place the pizza roll on the wire rack and repeat with the remaining ingredients.

Brush all sides with olive oil (I mist with my olive oil mister) and bake for 10 minutes, rotating the pan half way through. After the 10 minutes, flip the pizza rolls and continue to bake for 10 more minutes (again, rotating the pan halfway through) or until crispy, but before the cheese starts melting and oozing out of the pizza rolls.

Serve immediately with a bowl of pizza sauce for dipping.