Crispy Stuffed Pizza Rolls

In a mixing bowl, whisk together the dry milk powder, eggs, and a pinch of salt. Gradually add the water, mixing until smooth. Slowly incorporate the flour, whisking until you achieve a lump-free batter with a yogurt-like consistency. Let the batter rest for 30 minutes for better texture.

Heat a small nonstick pan over medium heat and lightly grease with butter or olive oil. Pour about 3 tablespoons of batter into the pan, swirling to form a thin round. Cook until lightly golden on the bottom, flip, and cook the other side briefly. Repeat to make all the crepe rounds.

In a separate bowl, combine the fried grated sausages, pizza sauce, onions, green bell pepper, fried mushrooms, and chopped olives. Mix well to distribute flavors evenly.

Lay one crepe on a flat surface. Spread a thin layer of pizza sauce, add a spoonful of filling, and sprinkle with grated pizza cheese.

Fold in the sides and roll tightly into a neat cylinder. Repeat with the remaining crepes and filling.

Dip each roll into the beaten egg, then coat evenly with breadcrumbs.

Heat oil in a pan over medium heat. Fry the rolls until golden brown and crispy on all sides. Remove and drain on paper towels. Serve warm.