Deep-fried pizza buns

Votes: 1

Time: 1 hour 10 min.
Complexity: average
Quantity: 72 pcs.

Nutritional value per serving:

Serving size: 1 of 24
Calories 336, total fat 20 G., saturated fats 3 G., proteins 10 G., carbohydrates 30 G., fiber 1 G., cholesterol 24 mg, sodium 481 mg, sugar 1 G.

These unique miniature buns are made with wonton dough and filled with all your favorite pizza ingredients: fried Italian sausage, pepperoni, tomato sauce, and lots of melty cheese! These mini buns are deep-fried, crispy on the inside, and bursting with the flavor of Italian pizza. Kids will love these treats, and they're also perfect as appetizers at a house party. Serve them hot, dip them in pizza sauce, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
Half a medium onion, finely chopped (about 1 cup)
340 g raw sweet Italian sausage without casing
A 60g piece of pepperoni, cut into 0.5cm cubes.
1 tbsp. pizza sauce
1 teaspoon dried oregano
0.5 tsp granulated garlic
1/4 tsp crushed red pepper flakes
170 gr. grated mozzarella (about 1.5 tbsp.)
36 sheets of wonton dough
1 large egg, beaten
Rapeseed oil (canola), for frying
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, breaking up the pieces with the back of a wooden spoon, until cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic, and red pepper flakes. Transfer to a large bowl and let the meat mixture cool slightly. Stir in the mozzarella and season with salt, if needed.
Place 1 sheet of wonton dough on a flat work surface. Place a small heaping teaspoon of filling in the center of the top half of the dough, then place a small heaping teaspoon of filling in the center of the bottom half, making sure the heaps are evenly spaced from the edges of the wonton and opposite each other. Brush the dough around the filling and along the edges with the egg wash. Fold the edges of the dough over both fillings, like folding a letter, being careful not to press down on the filling. Turn the wonton over so the seam is facing down, then gently press between the fillings and along the edges with your fingers. Using a sharp knife, cut the wonton in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Place them on a large baking sheet. Repeat with the remaining dough and filling.

Half fill a Dutch oven with canola oil and heat to 175°C (350°F) on a deep-fry thermometer. Fry the pizza rolls in batches until golden brown and crisp, about 4 minutes. Transfer to a wire rack to cool. Once all the pizza rolls are cooked, transfer them to a large serving platter and serve immediately.

Note

Prepared pizza rolls can be frozen once they've cooled completely. To reheat, place frozen rolls on a baking sheet and bake in the oven at 450°F (230°C) until heated through, 10-12 minutes.

Categories: