Devil Fingers

Courtesy of Jay Jerrier
Cane Rosso, Dallas, TX

1 10 ounces pizza dough ball
3 ounces Nutella
2 ounces caramel
1 ounces powdered sugar

Flatten and stretch the room temperature dough ball to about the size of a 10-inch by 4-inch rectangle.

Cut into 4 -inch long strips about ½ inch wide.

Drop into a 375 F fryer until golden brown.

Remove from oil and let drain in fryer basket.

Top with Nutella spread, caramel and powdered sugar.

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