Think of them as turnovers, or see them from another angle: fried pizzas stuffed with goodness. Panzerotti are so popular in ...

onion (finely chopped), Green Peas, Sun dried Tomatoes chopped, Tomato Paste, Grape/Cherry Tomatoes, Oregano, Mini Mozzarella Balls, Extra Virgin Olive Oil, Sun Dried Tomatoes Oil ...

All you'll need is a whole loaf of bread, bite-sized marinated mozzarella balls (bocconcini or ciliegine), and olive oil. Achieving the pull-apart effect is easier than it sounds too. Simply slice ...

Chill for 30 minutes. Heat the olive oil and fry each mozzarella ball on both sides until golden brown. Drain on kitchen paper and season. Serve immediately with basil pesto.

balls around mozzarella cubes. Coat each ball with bread crumbs. 3. Heat oil to 375°F. Deep fry rice balls until golden-brown and crisp; cheese will melt in center. Drain on absorbent paper. 4. Serve ...