Gnudi Patooties

Gnudi Patooties
Recipe type: appetizers
  • 1 9-ounce dough ball
  • 1 cup shredded mozzarella/provolone-mix
  • ½ cup pizza sauce
  • 20 gnudi from recipe on page 38
  • 1 cup egg wash (70 percent whipped eggs with 30 percent water)
  1. Take a full sheet pan and place parchment on it.
  2. Roll out the dough ball thinly into as much of a square as possible.
  3. Cut 10 to 20 small 2½ x 2½ inch squares with a pizza cutter.
  4. Place five strands of cheese in the middle of each square.
  5. Dab a small dollop of pizza sauce the size of a dime on the cheese.
  6. Place the cooked gnudi on the pizza and top with five more strands of cheese.
  7. Grab two corners from polar opposite sides and fold one atop the other.
  8. Repeat with the final two corners and press the dough on top to stick the corners together.
  9. Eggwash the dough and place on the parchment.
  10. Cook at 475 F for six or seven minutes to a golden brown.