Fried Scrapple Lasagna Bites

Ingredients

Beef scrapple

15 oz. ricotta cheese

1 1/2 cup shredded mozzarella

1 cup grated parmesan

1/2 cup romano cheese

1 egg for cheese mix

2 tbsp chopped parsley

1 tsp garlic powder

1/2 tsp onion powder

2 cups flour

3 eggs

2 cups italian bread crumbs

1/2 cup grated parmesan

1 tsp italian seasoning

1 cup panko bread crumbs

Pasta Dough

2 cups semolina flour

2 eggs

2 tbs water

3 tbs olive oil

1/2 tsp salt

Marinara Sauce:

2 lbs fresh tomatoes

2 tbsp olive oil

1 onion finely diced

5 cloves minced garlic

1 tsp kosher salt

1/2 tsp black pepper

1 tsp sugar

1 tsp oregano

1/2 tsp red pepper flakes

2 tbsp chopped fresh parsley

1 tbsp tomato paste

Directions

Pasta Dough:

Put flour on table and make a well in the middle.

In a bowl, mix water, eggs, salt and olive oil.

Pour mixture into flour well.

Use a fork to mix together.

Knead dough for 10 minutes.

Form dough into ball and wrap tightly with plastic wrap.

Let sit for 30 minutes.

Use pasta machine to roll out dough.

Cut dough into lasagna pieces.

Cook in salted water for 2 minutes.

Marinara Sauce:

Chop tomatoes.

Heat olive oil in sauce pan over medium heat.

Add onion and cook for 5 minutes.

Add garlic, chopped tomatoes, salt, pepper, oregano and red pepper flakes.

Bring to a simmer and cook for 35 minutes, stirring occasionally until thickened.

Stir in parsley, sugar, italian seasoning and butter.

Cook and scramble scrapple (heat oil for frying).

Mix in marinara sauce and simmer for 5 minutes.

Let cool completely.

Combine ricotta, mozzarella, parmesan, romano, egg, parsley, garlic powder, onion powder and italian seasoning.

Spread each noodle with a layer of cheese mixture.

Add thin layer of meat sauce.

Roll each noodle tightly like a jelly roll.

Freeze for 20 minutes then slice each roll.

Coat each bite in flour breadcrumb mixture.

Fry for 2 minutes.

Mix 2 tbsp melted butter, 2 tbsp minced garlic, 2 tbsp grated parm and 1 tsp parsley.

Coat each of the bites.