Little Bellies

Directions

 Place the tomatoes in a food processor and puree them. Transfer the paste to a small bowl.

Divide the dough into 12 equal pieces and roll each out into a 4-inch round.

Divide and top each round with a little of the sun dried tomato paste to within 1/4-inch of the border.

Top each one with some of the cheese, salami or prosciutto and basil leaves. Sprinkle with salt and pepper.

Brush the edges with a little water, then fold over and pinch edges shut or use a fork. Set aside on clean towels as you make them.

Heat the oil in a heavy duty deep pan or deep fryer to 375°F.

Fry a few at a time until golden brown. Drain on paper and serve hot.

This recipe is featured on show 2216 – Bread and Little Bellies / Pane e Panzerotti.