In a small skillet heat the oils over medium heat.
Place a pepperoni slice on top of each round of cheese, while holding the pepperoni in place press the cheese into the breadcrumbs, sprinkle a little on top and press that in, turning over once and pressing the breadcrumbs against the sides as well.
Dip the cheese back into the milk on both sides and back into the bread crumbs again.
Quickly add to the hot oil.
Allow to cook for 30-60 seconds or until the breadcrumbs begin to brown.
Carefully, but quickly flip the cheese and cook until browned on the other side.
Using a slotted spoon, lift the cheese out of the oil, allowing to drip for a moment and place in a small dish with warmed sauce.
These are great served as appetizers.
I use two oils because I love the flavor from the olive oil and the canola doesn't burn as fast. If you need to use one or the other you can.
Pepperoni Pizza Fried Mozzarella
Amount Per Serving (1 g)
Calories 742Calories from Fat 585
% Daily Value*
Saturated Fat 9g56%
Vitamin A 99IU2%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Over 400 Baby Shower Food Ideas that Taste Amazing