Deep Fried Leftover Pizza Bombs

Deep Fried Leftover Pizza Bombs
Prep Time 15 minutes
Cook Time 8 minutes 5 seconds
Total Time 23 minutes 5 seconds

Ingredients

  • 2 cups flour, Pillsbury All Purpose, scoop and level method and kind of packed, *see note
  • 2 tsp. regular table salt
  • 1 tsp. dried oregano
  • 1 tsp. dried Italian seasoning
  • 1 tsp. garlic powder
  • 2 cups extra light beer, I used Bud Natural Light
  • leftover pizza slices, sliced 2 inches wide from the crust end
  • oil for frying such as vegetable or canola, at least 2 inches deep
  • My Easy Quick Pizza Sauce for dipping, warmed

Instructions

    In medium-sized bowl, add flour, salt, oregano. italian seasoning and garlic powder. Whisk well to mix. Add beer and whisk in just until mixed. Set aside.

    Cut leftover pizza slices into 2-inch wide pieces from the crust end. Place a damp paper towel, if needed, onto a plate, place slices on top, and microwave on High just until crust is pliable and cheese has not remelted. (If it does, it's ok. It will cool back down.) Starting from pointy ends, roll up and secure with tooth-picks. Let rest and re-cool.

    In dutch oven or very deep frying pan, heat pan of oil that's filled 2 inches deep. Once oil is hot, (*test with a tiny bit of batter), remove the tooth-picks from the rolls. Holding the rolls together so that they don't unravel, totally coat them well with the batter and carefully place into the hot oil. (Don't overcrowd, only fry a few to half at a time.) Fry until the rolls are deep golden browned on all sides. Remove to a cooling rack placed over a baking sheet.

    Warm your dipping sauce, and serve sliced in half from crust end to show spiral inside and for ease of eating. Serve with warmed sauce and enjoy!