Fried Dough with Sugar and Cinnamon
Makes 20 3-Inch Squares
Keeping to the tradition of flat breads, this prosciutto pie comes from the Hotel Grifone’s cooking school in Perugia. It is a yeast bread but is made in a rectangular pan, and cut into squares. This a great antipasto for a party, and is best eaten hot. I have taken a few liberties with the recipe, adding rosemary and more cheese. The dough can be made effortlessly in a food processor.
This recipe was featured on Season 12 - Episode 1216.
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