Yield 20 (1.25-ounce) beignets
16 ounces pizza dough ball
6 ounces 50/50 Blend, shredded or diced
6 ounces Aged Provolone, divided into 20 squares
40 slices Pepperoni
1 ounce Parmesan, grated
1 cup pizza sauce, warmed
Roll out dough to 1/8″ thick on a lightly floured surface. Rolled-out dough will be approximately 14″ in diameter.
Cut into 15 strips 2″ wide by 4″ long, reserving trimmed dough. Combine dough trimmings and roll out to 1/8″ thick. Cut into 4 more 2″ x 4″ strips. 3.
For each strip of dough, sprinkle with 0.3 oz. 50/50 Blend. Place one Provolone square over blend in center of strip. Layer two slices pepperoni over Provolone.
Fold long ends of dough strips over pepperoni and pinch together to seal.
Pinch together open edges of dough to seal. Repeat for each strip of dough.
Place on a lightly floured sheet pan, wrap in plastic and reserve under refrigeration until ready to cook (may be held for 24 hours).
Fry beignets in a 350°F fryer for 3 1/2 minutes or until puffed and golden brown.
Drain, plate and dust with 1 tablespoon Parmesan. Serve with 1/4 cup pizza sauce for dipping.