Cheese Beignets

I had cheese beignets similar to these at the Spotted Pig when I was in NYC last week.  The servers kept walking around with plates of these little babies.  They were warm, full of delectable flavors and I wasn't the only one who thought so either.  None of us could control ourselves. Within seconds, the beignets were gone.  Several of us were scanning the restaurant wondering where the next plate of cheese beignets was hiding.




I duplicated the beignets, so brace yourselves for some serious, mouthwatering magic.

Using my Basic Pizza Dough recipe,  flatten out of dough about the size of the palm of your hand.  Place a pinch or two of shredded greuyere cheese.  Roll up the dough around the cheese and roll into a ball a little smaller than a ping-pong ball.  Fry in vegetable or canola oil.  They will puff up and brown very quickly. 

Place on a paper towel lined plate and sprinkle with grated pecorino romano cheese.

Pass these around the next time you have guests over.  Just make sure you have a couple of extra plates of these because you won't want to run out.