18 Each Simply Sweet Yeasty Dinner Roll Dough
1 lb Ricotta Cheese, Drained
3/4 C Powdered Sugar
4 tbsp. Flour
1 tsp. Vanilla Extract
3/4 C Dark Chocolate Chips
Raspberry Puree


Filling: Mix ricotta, sugar and vanilla extract in mixing bowl. Add flour chocolate chips and mix until incorporated, using a 1oz scoop to fill the center of each dough round.
Dough: Thaw 18 portions of dough on a covered sheet tray at room temp for about an hour. On a lightly floured work surface with AP flour to keep dough from sticking take one portion of dough at a time and hand stretch to approx. 3 inch rounds. Using a #40 Scoop - portion of the filling into each dough round.
Pull the edges of the dough into the center to make a tight seal and forming a ball shape once you have completely sealed the bottom slightly twist the dough and set it seam side down on a cover sheet tray and let rest for about 10 – 15 minutes.
Meanwhile preheat deep fat fryer 350° with clean shortening when grease reaches temp. Dip basket to help pastry from sticking and cook 2-3 per basket (to prevent overcrowding). Gently spin them with a long handle S/S spoon to help them cook evenly.
Once the zeppole begins to float for 2-3 minutes and are evenly cooked, remove them and place on paper towel to drain.
Arrange the zeppole on serving platter and sprinkle with powdered sugar to garnish each pastry. Serve with Raspberry dipping sauce.