Ponzarotti

(Italian Homemade Hot Pockets)

Bread Dough:

6 Cups Flour

2 heaping tsp Baking Powder

1 tsp salt

1 heaping tsp shortening (don't ask me why, but it works!)

Sift and cut in the above together and add 2 Cups+ warm water, as needed to make a stiff-sticky dough. Cover and let sit for 15 mins.

Filling:

Tomato Sauce (We use store bought spaghetti sauce)

Cheese

Pepperoni

Making the Pocket:

Grease a dessert plate. Take a handful of dough, and flatten onto the plate, into a 1/4" thick round making sure it doesn't get too thin. Place a spoonful of sauce, some cheese, and 3 pepperonis in the center. Don't do too much! Fold one side of the bread over and pinch the edges shut. Fry in hot oil on each side until golden brown.

The biggest hint I can give you to success is make sure there are no holes ANYWHERE and that you don't have too much filling. If the insides get out into the oil, they pop like crazy!

Serve with tomato sauce as a dip. Our friend who showed us this recipe puts tomato sauce and cheese on top and microwaves to melt the cheese.

We have also baked these in the oven, which alleviates the oil spattering, but it tastes better fried, of course! :)