Scarlett’s Pizza Night Dessert
These are delicious!!! I learned how to make the Scarlettas in Rome. This is my version! I named them Scarlettas after our precious little granddaughter who only lived 90 minutes.
Ingredients
- Pizza dough ball – Follow Tuscan Sun Pizza Dough recipe on page 133
- 5 tablespoons white granulated sugar
- 1/4 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Nutella
- 2 teaspoons olive oil
- 2 cups frying dough
- Canola oil for frying
Instructions
- Prepare the vanilla sugar: In a pie plate mix the sugar and vanilla and set aside.
- Place the cocoa in a sifter or small sieve and set over a small bowl. Set aside.
- Mix the Nutella and olive oil together in a small bowl and set aside.
- Pinch off enough dough to measure 1/4 cup. On a lightly floured surface roll the dough into a rope 1 inch thick. Take a sharp knife and cut 1-inch lengths. You will have ten 1-inch length pieces. Roll each piece into a skinny rope and tie in a knot. Set on the counter to rise a little bit as you roll and tie each Scarlett.
- Heat oil (1 inch deep) over medium heat until the oil is hot enough to fry the dough quickly. Test the oil with a piece of extra dough before frying.
- When the oil is ready place the Scarlett's in the frying pan and fry, turning each one with tongs, over and over until light brown. Quickly remove to a paper towel.
- As soon as you can touch them, roll all 10 of them in the vanilla sugar mixture. Place them on a plate and sift the cocoa lightly over top. Drizzle a little bit of Nutella on top the cocoa.
- Place on a plate and serve warm. These are great at room temperature too! Serve as dessert for Pizza Night.