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Italian Pepperoni Puffs
Submitted By Amy
Ingredients:
2 1/2 to 2 3/4 unsifted all purpose flour, divided
1 package active dry yeast
1 tablespoon sugar
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
3/4 cup very warm water,(120* to 130*F)
2 tablespoons Crisco oil
1 egg
1/2 cup Parmesan cheese
1/4 cup finely chopped pepperoni
Crisco for frying
Preparations:
Mix 1 1/2 cup flour, yeast, sugar, garlic salt, Italian seasoning and onion powder in a large mixing bowl. Add warm water, Crisco oil and egg. Beat at low speed of electric mixer until ingredients are moistened, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in Parmesan cheese and enough remaining flour to make a slightly stiff dough. Knead dough on lightly floured surface 5 to 8 minutes, or until smooth and elastic, adding additional flour as necessary. Place in lightly oiled medium mixing bowl. Turn dough over to coat both sides with Crisco oil. Cover; let rise in warm place 40 to 50 minutes or until doubled. Punch down dough, place on a lightly floured surface. Divide dough in half. Roll each half to 1/8 inch thickness. Cut into 2 inch rounds. Place 1/2 teaspoon chopped pepperoni in the center of half of round. Brush edges with water. Top with remaining rounds. Press edges together with a fork to seal. Cover; let rise in warm place about 30 minutes, or until doubled. Heat 2 to 3 inches of Crisco in deep fryer or large saucepan tp 375*F. Fry 3-4 puffs at a time, 3 to 4 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle with grated Parmesan cheese if desired. Serve warm.
Yield: 2 dozen puffs
Post # 274
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