Ingredients

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

Directions

1
 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.
2
 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.
3
 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.
4
 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.
5
 Once the zeppole begins to float for 2-3 minutes and are evenly cooked, remove them and place on paper towel to drain.
6
 Arrange the zeppole on serving platter and sprinkle with powdered sugar to garnish each pastry. Serve with Raspberry dipping sauce.
18