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Italian Pepperoni Puffs Recipe
|All purpose flour||2 3⁄4 Cup (44 tbs), unsifted (Divided)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Garlic salt||1 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Warm water||3⁄4 Cup (12 tbs) (120 To 130 F))|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped pepperoni||1⁄4 Cup (4 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 5831 Calories from Fat 4360
% Daily Value*
Total Fat 493 g758.8%
Saturated Fat 76 g380%
Trans Fat 0 g
Cholesterol 290 mg
Sodium 3309.6 mg137.9%
Total Carbohydrates 285 g95.1%
Dietary Fiber 10.8 g43.4%
Sugars 18 g
Protein 74 g148.3%
Vitamin A 10.4% Vitamin C 0.34%
Calcium 78.4% Iron 103.5%
*Based on a 2000 Calorie diet
Add warm water, Oil and egg.
Beat with electric mixer at low speed 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 Oil.
Cover; let rise in warm place 40 to 50 minutes, or until doubled.
Punch down dough.
Place on lightly floured surface.
Divide dough in half.
Roll each half to 1/8 inch thickness.
Cut into 2-inch rounds.
Place 1/2 tea spoon chopped pepperoni in center of half of the rounds.
Brush edges with water.
Top with remaining rounds.
Press edges together with fork to seal.
Cover; let rise in warm place about 30 minutes, or until doubled.
Heat 2 to 3 inches Oil in deep-fryer or large saucepan to 365 °F.
Fry 3 or 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.