PANOZAROTTINE

Ingredients:

• 1 lb Mozzarella Cheese (cut into bite-size pieces)
• 11 slices Hard Salami (cut into small bits)
• 1 Egg
• 5 cups Parmesan or Romano Cheese
• 1 ½ tsp Salt
• 3 ½ cups Flour
• Shortening (for dough)
• Crisco (for brushing)

Instructions:

1. Beat the egg and mix it with mozzarella cheese and salami. Set aside.
2. Make a hole in the center of the flour and add salt and shortening. Pour warm water gradually and work it into the flour. Knead well.
3. Roll the dough on a floured surface, brush with Crisco, fold the dough, and repeat the rolling and folding process.
4. Roll the dough until paper-thin and cut it into four strips.
5. Drop cheese mixture by tablespoonfuls onto the dough strips, placing three balls of filling per strip.
6. Fold the dough over the filling and cut between each ball, crimping the edges with your fingers.
7. Deep fry the filled dough in hot oil (375°F), dipping fat over the balls to puff the tops. Fry until golden.