Spring is arriving in this little nook of California. The trees are showing off their spectacular blossoms, the asparagus is peeking out of the earth and the harvest has begun. Strawberry stand owners are seen getting their little shacks ready to open for business. The Brentwood Sweet Corn has been planted but doesn’t seem to be growing quickly yet, which is the only thing making local foodies grumpy. But that happens every year. We have the, ahem, pleasure of seeing this delicious food being planted and watching it slowly grow for what seems like six months before actually getting to cook up those cobs and munch away. All in all a perfectly lovely time of year.
During our recent Spring Break, the husband and son went to Arizona to watch the first rounds of March Madness. That left the 16 year old daughter and I at home on our own. So what do we do? Go on a total homemade junk food bender, of course! Here my friend are directions on how to shop at a perfectly healthy grocery store and turn those prime ingredients into the most delicious junk food you have ever made at home. Bon Appetit.
Adopted from the Panzarotti recipe in James McNair’s Favorites which is actually a book full of healthy recipes
- pizza dough
- fresh mozzarella, sliced
- pepperoni, sliced
- marinara sauce
- vegetable oil
- Heat 2 inches of oil to 360 degrees in a dutch oven or other heavy pot.
- Roll out pizza dough into a rectangle and cut into 4 smaller rectangles.
- On one side of each rectangle, spread a bit of pizza sauce, and top with cheese and a few pepperoni slices. Fold over and pinch the edges tightly, as if making empanadas.
- Fry one at a time, turning frequently until golden, about 5 minutes. Remove and drain on paper towels.
- I purchased all but the oil at Trader Joe’s.
- Not being a pepperoni fan, I used zucchini in mine.