Ready in 1 hour
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Thoroughly mix the two cheese together in a bowl. Divide the dough into 12 even spherical portions. Roll each ball into a 4-inch circle, about 1/16-inch thick. Place a spoonful of the cheeses in the center of each piece of dough, then fold one edge over to form a half-moon shape. Pinch the edges to seal them and prevent the cheese from seeping out during cooking. Place the oil in a heavy-bottomed pot. Test the oil to determine whether its ready for frying by dropping a small piece of dough into the pot. If the piece floats right away with bubbles all around it then the oil is ready. Fry the pizzelle until golden brown on both sides. Drain on paper towels. Serve immediately. Yield: 12 servings CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9504 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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