Homemade Totino's Pizza Rolls Copycat Recipe | Chef Joshua Weissman

Ingredients

• 125g all-purpose flour
• 20g tapioca starch
• 1/2 tsp(3g) fine sea salt
• 70g hot water (100F)
• 4g vegetable oil
• 6oz (170g) pancetta, ¼” strips
• 3 Tbsp (30g) extra virgin olive oil
• 4 cloves garlic, finely chopped
• 2 red Fresno chilies, finely diced
• 28oz (794g) can crushed tomatoes
• 3 springs (6g) fresh thyme
• Pinch of granulated sugar (optional)
• Kosher salt & pepper to taste
• 1 cup (60g) Monterey Jack, grated
• 1 cup (60g) low moisture mozzarella, grated
• 1/2 cup (30g) Parmigiano Reggiano, grated
• 1/2 lb (227g) pepperoni, ¼” cubes
• Dough from above or 1 pack square wonton wrappers
• 1 large bunch of basil
• 2.5 quarts (2.4L) vegetable oil for frying