Author: Pizza Today
Recipe type: desserts
Courtesy of Jay Jerrier Cane Rosso, Dallas, TX
- 1 10 ounces pizza dough ball
- 3 ounces Nutella
- 2 ounces caramel
- 1 ounces powdered sugar
- Flatten and stretch the room temperature dough ball to about the size of a 10-inch by 4-inch rectangle.
- Cut into 4 -inch long strips about ½ inch wide.
- Drop into a 375 F fryer until golden brown.
- Remove from oil and let drain in fryer basket.
- Top with Nutella spread, caramel and powdered sugar.