Quick And Easy Italian Zeppole

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb pre-made bread dough (quick and easy whole wheat sandwich bread quick and easy whole wheat sandwich bread)
• 2 cups ricotta cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon oregano
• salt and pepper, to taste
• oil (for frying)
• pasta sauce or pesto sauce, for serving

Recipe

• 1 bring a pot of oil to 370 degrees f on a candy thermometer. the oil should be about 3 inches deep and not come up more than halfway up the side of the pot.
• 2 roll out the dough to about 1/4-inch thick rectangle. cut the rectangle into 16 equal portions.
• 3 mix together the ricotta, nutmeg, oregano, salt and pepper. put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. brush the edge of the dough with water.
• 4 press the dough closed around the filling. making sure that the dough is sealed well, so the filling won’t come out while it is frying.
• 5 place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly.
• 6 flip the doughnuts over and fry the second side for another 2 minutes. make sure your oil is staying around 370°f.
• 7 when the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil.
• 8 serve with the tomato sauce or pesto sauce.