Caribe Queso Blanco Fried Pizza Bites Food

CARIBE QUESO BLANCO FRIED PIZZA BITES

Steps:

• Slice the Queso Blanco frying cheese into thin slices, but try not to cause any holes in the slices. Cut the slice in half so that it is roughly in 2 square pieces, about 1 - 2 inches in size. Lay a slice of pepperoni on top of one piece of cheese, and top with another slice of cheese. Repeat making as many appetizers as you want. Heat a non-stick skillet over medium high heat and spray with cooking spray. Once the skillet is hot, place the cheese bites onto the pan, and fry until golden brown on one side, about a minute. Flip over and fry the second side until golden brown as well. Serve warm, or at room temperature. Optional, serve a side of warmed pizza sauce for dipping the cheesy appetizers into the sauce. Regular or turkey pepperoni will work equally well.

CRISPY DEEP-FRIED PIZZA

Steps:

• Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
• Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
• Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
• Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
• Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.

QUESO BLANCO CHEESE

Steps:

• Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
• Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.