EASY CHEESY AP­PLE PIE POCK­ETS,

Chattanooga Times Free Press - Parade - - Front Page -

On a clean coun­ter­top, roll out 1 (1-lb) ball re­frig­er­ated pizza dough into an 18-by-9-inch rec­tan­gle. Cut cross­wise into 6 strips. In a medium bowl, com­bine 1 (21-oz) can ap­ple pie Ƃl­liPg and ½ cup grated ched­dar cheese. Spread ½ cup wlling on bot­tom half of each dough strip. Us­ing a pas­try brush, dampen edges with wa­ter. Fold top of each strip oÛer wlling to form a pocŽet. Crimp with a forŽ to seal. Re­frig­er­ate 30 min­utes. Heat 1½ cups caPola oil in a sŽil­let to 360cF. In a small bowl, com­bine ½ cup sugar and 1 Tbsp ground ciPPaOoP. Us­ing a spat­ula, care­fully add 2 pocŽets to sŽil­let. Fry 3 min­utes on each side or un­til golden brown. Trans­fer to a pa­per­towel-lined plate. SprinŽle with cin­na­mon sugar. Re­peat. Serves 6.

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