If you love New Orleans and you love beignets…
16 oz. pizza dough ball
6 oz. 50/50 blend of part-skim mozzarella and provolone, shredded or diced
6 oz. aged provolone, divided into 20 squares
Pepperoni, 40 slices
1 oz. Parmesan cheese, 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 16 strips, 2 wide by 4 long, reserving trimmed dough. Combine dough trimmings and roll out to 1/8 thick. Cut into four additional 2 x 4 strips.
For each strip of dough, sprinkle with 0.3 oz. 50/50 blend. Place one provolone square over blend in center of strip. Layer 2 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.