Panzarotti Yield: Serves 8 - 10 Prep Time: 1 1/2 hrs Cook Time: 10 mins Ingredients: Sauce: 1 Tablespoon Olive Oil

2 Garlic Cloves, Peeled & Minced 1 (14 Ounce) Can Diced Tomatoes 1/2 Teaspoon Dried Oregano Salt & Pepper To Taste Basic Pizza Dough or 1 (1 Pound) Ball Store Bought Dough 10 oz. Mozzarella Cheese, Diced Salt And Pepper 2 Tablespoons Fresh Basil, Finely Chopped Canola Oil For Frying Directions: Heat the oil in a small saucepan, then cook the garlic a minute or two until fra grant. Add the tomatoes, oregano, salt and pepper and cook until you have a thick sauc e, about 10 minutes. Take the dough after the first rising, and shape it into a long loaf, and divid e it into 10 pieces and shape into balls. Roll each of these balls into balls on a lightly floured surface into a 4 inch diameter circle. Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, s alt and pepper and cover with some of the mozzarella. Lightly moisten the edges with water and pinch to seal. Heat the oil in a heavy bottom pan to 375 degrees F. Fry in batches until golden brown, then drain well on paper towels and serve ho t.