Arrowhead Holiday Tips – Mozzarella Pumpkins

Mozzarella Pumpkins

Pizza dough-wrapped mozzarella balls, dusted in ground Cheeto dust.

For the Pizza Dough

3 ½ C bread flour

1 tsp sugar

2 ¼ tsp active dry yeast

2 tsp kosher salt

2 ½ C warm water (no hotter than 100 degrees fahrenheit)

2 TBSP olive oil

Add the water to a mixing bowl, then add the yeast and sugar. Let stand until the water gets foamy. Sift the flour and salt in to the mixing bowl along with the olive oil. Mix with a dough hook attachment on low speed until a smooth ball is formed. Add more flour if the dough is too sticky. Add the dough to a greased bowl with plenty of extra space and cover with plastic wrap. Either let sit in a warm spot until the dough has doubled in volume or let sit in the fridge overnight.

For the filling

8 oz cream cheese

8 oz mozzarella

Thoroughly combine

For the assembly

4 C original cheetos, ground to dust

Pizza dough

Mozzarella mixture

Pretzel sticks

Heat salad oil to 280 degrees, using a candy thermometer to monitor the temperature. Roll out the pizza dough, let rest for two minutes, then roll again. Using a cookie cutter, cut two inch rounds of the pizza dough. Using a small scoop. Scoop balls of the mozzarella mixture in to the pizza dough. Bring the dough around the balls of mozzarella, trim away excess dough and freeze. Fry cheese balls in the oil until golden brown and floating. Pull from the fryer and toss in the cheeto dust. Take half of a pretzel stick and poke it into the top of your mozzarella ball, and garnish with a parsley leaf. Enjoy!