Panzarotti

Ingredients:

Sauce:

• 1 Tablespoon Olive Oil
• 2 Garlic Cloves, Peeled & Minced
• 1 (14 Ounce) Can Diced Tomatoes
• 1/2 Teaspoon Dried Oregano
• Salt & Pepper To Taste

Basic Pizza Dough

• or 1 (1 Pound) Ball Store Bought Dough
• 10 oz. Mozzarella Cheese, Diced
• Salt And Pepper
• 2 Tablespoons Fresh Basil, Finely Chopped
• Canola Oil For Frying

Directions:
Heat the oil in a small saucepan, then cook the garlic a minute or two until fragrant.
Add the tomatoes, oregano, salt and pepper and cook until you have a thick sauce, about 10 minutes.
Take the dough after the first rising, and shape it into a long loaf, and divide it into 10 pieces and shape into balls.
Roll each of these balls into balls on a lightly floured surface into a 4 inch diameter circle.
Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with some of the mozzarella.
Lightly moisten the edges with water and pinch to seal.
Heat the oil in a heavy bottom pan to 375 degrees F.
Fry in batches until golden brown, then drain well on paper towels and serve hot.