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The Amazing Fry-zonie

Source of Recipe


Lonnie Milligan






List of Ingredients



• -- Sauce --
  
• 1 (12-ounce) can tomato sauce
  
• Your favorite Italian spices and flavors (basil, oregano, etc.)
  
• .
  
• -- Dough --
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 1 Tbsp brown sugar
  
• 3 cups flour (approximate)
  
• Water (not hot)
  
• .
  
• -- Filling --
  
• 1/2 cup diced pepperoni or canned chicken
  
• 1/2 cup diced onions
  
• 1/2 cup diced green peppers or jalapenos
  
• 1 cup mozzarella cheese
  






Instructions



1. Warm sauce and spices in a small pot, about 3 minutes. Cover and set aside.
   
   
2. Mix baking powder, salt, sugar and about 2 cups flour in a bowl. Add water, a little at a time, until dough sticks together and is just moist, about 2 minutes. (Dry ingredients can be pre-mixed at home to save time on the trail.)
   
   
3. Sprinkle a little flour on a flat surface (a pot lid works in a pinch). With flour on your fingers, spread half of the dough into a 1/4-inch thick oval. (The more flour on your hands, the easier it will be to work the dough.) Place half of the pepperoni, onions, peppers, a little sauce and 1/4 cup cheese in the center of the dough. Again, using floured fingers, close the dough around the filling, sealing them in. (Don't overfill the fry-zonie or you'll stretch the dough too thin.)
   
   
4. Warm oil in a pan (don't burn it!) and fry the amazing fry-zonie for about 3 minutes on each side or until golden brown. Serve, covered in sauce and cheese, and garnish with any escaped fillings. For the second fry-zonie, repeat with the second half of the dough.
   
   Serves 2
   
   






Final Comments


Lonnie Milligan was the 2003 grand-prize winner from the Rocky Mountain region in the REI Camp Stove Cook-Off.