Name: Cheesy Crab Bites
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 pockets
Ingredients: 1 quart neutral oil; 1 cup shredded mozzarella; One 4-ounce block cream cheese, softened; 1/2 tablespoon garlic salt; Pinch crushed red pepper flakes; All-purpose flour, for dusting; One 13.8-ounce tube prepared pizza dough; 1/2 cup cooked crabmeat; Fresh parsley, for garnish

Directions

Special equipment:

a deep-frying thermometer

Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.
Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.
On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.
Preheat the vegetable oil to 350 degrees F and line a plate with paper towels.
Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.
Garnish with fresh parsley.