| ITALIAN PEPPERONI PUFFS |
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2 dozen puffs2-1/2 to 2-3/4 cups unsifted all-purpose flour, divided 1 package (1/4 ounce) 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 130F) 2 tablespoons CRISCO Oil 1 egg 1/2 cup grated Parmesan cheese 1/4 cup finely chopped pepperoni CRISCO Oil for frying Mix 1-1/2 cups flour, yeast, sugar, garlic salt, Italian seasoning and onion powder in 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 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 center of half of 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 Crisco Oil in deep fryer or large saucepan to 365ºF. Fry 3 to 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. |
