Pizzmo

Firstly knead the dough and keep it to rest, after 1 hour, knead the dough slightly. Divide the dough half and roll the dough slightly thick.

With the help of a cookie cutter cut rounds, brush the edge with water, as it helps to stick.

For the pizza mixture, heat oil in a pan and add minced garlic, onion and saute it for 2 minutes. add the bell peppers, corn, carrots and peas and saute for another minute. Add in the seasoning and the pizza sauce and saute it for a minute, switch off the flame and add in the cheese, mix and your stuffing is ready.

Take a tbsp of stuffing, and place it in the middle of the sheet. pinch from three sides bringing them to the center to join and form a triangular shape.

Now deep fry the veg pizza puff in hot oil. Stir occasionally, keeping the flame on low to medium. Fry till the pizmo turns golden and crisp.

Or bake in a preheated oven at 180 C for 20 minutes till they are golden brown.

Freeze option: Cover and freeze unbaked pizza puffs on waxed paper-lined baking sheets until firm. Transfer to a freezer container; seal and return to freezer. To use, preheat oven to 325; bake pizza puffs on greased baking sheets as directed, increasing time as necessary to heat through.

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