These Deep Fried Pizza Rolls are light and airy with a cheesy pepperoni filling. Reminiscent of fair food (think fried bread dough!) this is a treat that is normally enjoyed back home in Canton, NY at Sergi’s Ristorante and one of our favorite items on their menu, one we haven’t found anywhere else we have visited!
This week the Sunday Supper Tastemakers are sharing their Regional Specialties. Food that you seem to only find at a special place back home. That is what these Deep Fried Pizza Rolls are to us!
This week Sue over at A Palatable Pastime is hosting our event. Thanks Sue!
Sergi’s is this little Italian Ristorante located in Canton, NY. They have a second location in Potsdam, NY and with Canton and Potsdam having 4 universities between them, it is safe to say that the Deep Fried Pizza Roll is something that many former students reminisce about.
Growing up, we never ate out much and always went to Gouverneur when we went shopping and when we did eat out it was at places like Dairy Queen (Home of the Brazier Burger) or Dixie Lee (where you could get awesome deep fried chicken and fish). However, when I hit my college years and went to one of those four universities I quickly became familiar with Sergi’s and their famous Deep Fried Pizza Rolls!
I did my best to replicate their recipe and while these were delicious, they still weren’t “Sergi’s” recipe. Sergi’s is unique. Their crust is a crispy exterior and not as doughy. My recipe turned out a little thicker. I did buy a locally made Italian pizza dough that is sold in the Albany area to use rather than a homemade one. While I am not against making my own dough, shortcuts can be handy when you don’t have a lot of time or energy.
I probably could have put a little more cheese in my dough, but I swayed away from doing so because I am watching my intake of calories and I was already deep frying this! I also was nervous about the possibility of the dough having a seep hole where my grease would spatter up on me. I’m not the biggest fan of frying although I do love fried foods!
I mad sure to pinch all the edges of my dough together really well, and as you can see from the photo below, it puffed up quite nicely in the oil! My only issue was the cheese inside did not melt enough for me so I had to put mine in the oven after it was cooked in the oil to melt the cheese more.
After all is said and done, these are good when you can’t get the real thing. However, if you are ever in Canton or Potsdam, NY, I highly recommend you go to Sergi’s and get their Deep Fried Pizza Roll. It is absolutely worth the indulgence!
Tip: When deep frying food always use a thermometer to make sure your temperate is not too hot or too cool. When removing the fried food from the deep fat I have found that the best way to drain it is on a paper bag. The paper bag absorbs the oil and I find my finished product to be less greasy than if I were to use paper towels.
- Pizza Dough
- Mozzarella Cheese
- Turkey Pepperoni
- Pasta Sauce (or Pizza Sauce)
- Canola oil for frying
- Press dough out into a circle as you would for a pizza. On ½ of the dough layer cheese, sauce, and pepperoni. Fold dough over and crimp edges together well. Let sit about 10 minutes prior to deep frying.
- When oil is at 375 degrees, gently place pizza roll in oil. Dough should immediately bubble and float to the top. Cook until well browned on both sides. If desired, place in oven to keep warm until ready to serve.
- Serve with extra sauce for dipping.
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