| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour12 |
12 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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