Instructions

1. Prepare the bread dough according to your favorite recipe or use store-bought dough. Allow it to rise in a warm place for about 2 hours, or until it has doubled in size.
2. Once the dough has risen, roll it out onto a floured surface to a thickness of about 1/8 inch.
3. Cut the rolled dough into squares, approximately 4 inches by 4 inches.
4. On each square, place a slice of prosciutto and a cube of mozzarella. Be careful not to overfill to prevent bursting during frying.
5. Fold the squares in half to enclose the filling, pressing the edges together firmly to seal. You can use a fork to crimp the edges for a decorative finish and added sealing.
6. In a deep fryer or large, deep saucepan, heat the frying oil to 350°F (175°C). Test the oil by dropping in a small piece of dough; it should bubble and rise to the surface.
7. Fry the sgabei in batches, a few at a time, turning them occasionally until they are golden brown and puffed up, about 3-4 minutes.
8. Using a slotted spoon, remove the sgabei from the oil and drain them on paper towels. Sprinkle with salt while hot.
9. Serve the sgabei immediately, warm and crispy, alongside a selection of cheeses and cured meats for a true Italian feast.