Pizza Doughnut Holes (Deep‑Fried Pepperoni & Mozzarella Balls)

Ingredients

• 1 lb Pizza dough (store‑bought or homemade) (about 450 g, divided into two 12‑inch rounds)
• 8 oz Low‑moisture part‑skim mozzarella (shredded; about 2 cups)
• 8 oz Pepperoni slices (about 1 cup; bake first to render fat)
• 0.5 cup Pizza sauce (plain or seasoned)
• 2 cups Vegetable oil (for deep‑frying) (high smoke‑point oil such as canola or peanut)
• 0.25 cup All‑purpose flour (for dusting and seasoning mix)
• 2 tbsp Olive oil (to grease bowls)
• 1 tsp Dried oregano (for seasoning coating)
• 0.5 tsp Red pepper flakes (optional heat)
• 2 tbsp Parmesan cheese (grated) (for coating; optional)
• 4 strands Butcher’s twine (optional for presentation)

Instructions

1. Render Pepperoni Fat

   Preheat the oven to 400°F. Arrange pepperoni slices on a parchment‑lined baking sheet and bake for 10 minutes until the fat has rendered and the slices are slightly crisp.

   Time: PT10M

   Temperature: 400°F

2. Shred Mozzarella

   While the pepperoni bakes, shred the low‑moisture mozzarella into fine strands (about 2 cups).

   Time: PT5M

3. Roll Out Dough

   Lightly flour a clean countertop. Roll the pizza dough into two 12‑inch rounds, about ½ cm thick. Use a rolling pin to achieve an even thickness.

   Time: PT10M

4. Cut Dough into Pieces

   Using a knife or pizza cutter, cut each round into 1½‑2 inch squares (or circles). You should have roughly 24 pieces total.

   Time: PT5M

5. Assemble Pizza Balls

   Place two baked pepperoni slices and a 1‑inch cube of shredded mozzarella in the center of each dough piece. Bring the corners together clockwise, wrapping the dough around the filling and pinching tightly to seal any gaps.

   Time: PT10M

6. Heat Oil for Frying

   Add vegetable oil to the cast‑iron skillet until it reaches a depth of about 1 inch. Heat the oil to 350°F, using a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

7. Deep‑Fry the Balls

   Carefully lower the sealed pizza balls into the hot oil using tongs. Fry for about 5 minutes, turning occasionally, until they are deep golden‑brown and the cheese inside is melted.

   Time: PT5M

   Temperature: 350°F

8. Season the Fried Balls

   In a shallow bowl, combine the flour, dried oregano, red pepper flakes, and grated Parmesan. Toss the hot fried balls in this mixture until lightly coated.

   Time: PT2M

9. Serve

   Arrange the seasoned pizza doughnut holes on a serving plate with a small bowl of warm marinara sauce for dipping.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g