Italian Pepperoni Puffs
|All purpose flour||2 3⁄4 Cup (44 tbs), unsifted (Divided)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Garlic salt||1 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Warm water||3⁄4 Cup (12 tbs) (120 To 130 F))|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped pepperoni||1⁄4 Cup (4 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Mix 11/2 cups flour, yeast, sugar, garlic salt, Italian seasoning and onion powder in large mixing bowl.
Add warm water, Oil and egg.
Beat with electric mixer at low speed 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 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 tea spoon chopped pepperoni in center of half of the 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 Oil in deep-fryer or large saucepan to 365 °F.
Fry 3 or 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.