Idaho® Potato Pizza Puff

Idaho® Potato Pizza Puff

Adam Moore
Flashpoint Innovation
Chicago, IL

Yield: 100 puffs



  1. Preheat fryer to 350°F.
  2. Combine the dry Tater Tumbler mix in a large bowl with the sausage and pepperoni. Mix well and hydrate as instructed.
  3. Wrap the mixture around the mozzarella ball and deep fry for 3 minutes or until golden.
  4. Top with pizza sauce and garnish with grated Parmesan and chopped chives.