Total Calories: 123
1 Prepare the dough. Then, cut the tomatoes in half and squeeze out the juice and seeds. Chop the tomatoes and season them with salt and pepper.
2 Cut the dough into quarters. Cut each quarter into 4 pieces. Keeping the remaining dough covered, roll out one piece to a 4-inch circle. Place 1 teaspoon of the tomatoes and a piece of mozzarella to one side of the circle. Fold the other half of the dough over the filling to form a half-moon. Press out the air and pinch the edges together to seal. Crimp the edges firmly with a fork.
3 Line a tray with paper towels. In a deep heavy saucepan or a deep-fryer, heat at least 1 inch of oil to 375°F on a frying thermometer, or until a 1-inch piece of bread browns in 1 minute. Carefully place the turnovers a few at a time into the hot oil. Leave enough room between them so that they do not touch. Turn the turnovers once or twice and cook until golden brown, about 2 minutes per side.
4 Transfer the turnovers to the paper towels to drain. Sprinkle with salt. Serve hot.
NOTE: Be careful when you bite into them the inside remains very hot while the outside cools.
PREPARE FRITTER DOUGH
1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large bowl, combine 3 1/2 cups of flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
3 Oil a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 hour.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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