Title: Pizzelle Fritte - Miniature Fried Pizzas
Categories: Dujour12
Yield: 12 servings

1 Recipe pizza dough; (see
-below)
3/4 c Mozzarella; shredded
3/4 c Mild Gorgonzola; broken into
-small
; pieces
Salt and pepper to taste
Vegetable oil for frying

Thoroughly mix the two cheese together in a bowl. Divide the dough into 12
even spherical portions. Roll each ball into a 4-inch circle, about
1/16-inch thick. Place a spoonful of the cheeses in the center of each
piece of dough, then fold one edge over to form a half-moon shape. Pinch
the edges to seal them and prevent the cheese from seeping out during
cooking. Place the oil in a heavy-bottomed pot. Test the oil to determine
whether it's ready for frying by dropping a small piece of dough into the
pot. If the piece floats right away with bubbles all around it then the oil
is ready. Fry the pizzelle until golden brown on both sides. Drain on paper
towels. Serve immediately.

Yield: 12 servings

CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9504

Busted and entered for you by: Bill Webster

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