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

Ingredient Substitutions

• Instead of Pizza dough (store‑bought or homemade): pre‑made pizza crust, bread dough
• Instead of Low‑moisture part‑skim mozzarella: fresh mozzarella (drained), cheddar
• Instead of Pepperoni slices: salami, chorizo
• Instead of Pizza sauce: marinara, tomato puree
• Instead of Vegetable oil (for deep‑frying): canola oil, peanut oil
• Instead of All‑purpose flour: bread flour
• Instead of Olive oil: vegetable oil
• Instead of Dried oregano: Italian seasoning
• Instead of Red pepper flakes: cayenne pepper
• Instead of Parmesan cheese (grated): Pecorino Romano

Equipment Needed

• Rolling pin
• Pastry brush
• Two heat‑proof bowls (e.g., Pyrex)
• Baking sheet (rimmed)
• Cast‑iron skillet (or deep‑fat fryer)
• Thermometer (oil)
• Tongs or slotted spoon
• Paper towels
• Mixing bowl
• Cutting board
• Sharp knife or kitchen shears
• Serving plate

Critical Steps — Do Not Skip

• Render Pepperoni Fat to reduce greasiness
• Seal dough tightly around filling to prevent cheese leakage
• Maintain oil at 350°F for even frying

Chef Tips from the Video

• For extra flavor, brush the dough lightly with garlic‑infused olive oil before sealing.
• Add a pinch of smoked paprika to the seasoning mix for a subtle smoky note.
• If you prefer a softer interior, bake the assembled balls at 325°F for 10 minutes before the final deep‑fry.

Troubleshooting

Storage

Refrigerator: Store unfried assembled balls in an airtight container for up to 24 hours; re‑heat by frying again.

Freezer: Freeze unfried balls on a parchment sheet, then transfer to a zip‑top bag; fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Fried balls are best eaten within 2 hours; keep covered to retain crispness.

Make-Ahead Tips

• Assemble the pizza balls and refrigerate up to 2 hours before frying.
• Bake the pepperoni and shred the cheese a day ahead; store in airtight containers.
• The seasoning coating can be prepared in advance and stored in a small jar.