Beignet with Parmesan and Quince Jam

Beignet with Parmesan and Quince Jam: Submitted by: Rachael Zavala | Date Added: 3 Aug 2010 Ingredients:

1 Package Frozen Bread Dough, thawed (Bridgeford White Bread Dough, 48 oz package)

1/2 gallon corn oil
1/3 cup powdered sugar
1 lb good quality Parmesan Cheese, cut into thin slices
8 oz jar of Quince Jam (apricot jam will work as well)

Cooking Instructions:

For beignet: Make one ounce balls with the thawed dough and let them proof for about 45 minutes. Heat oil to about 350 degrees and deep fry the dough balls until they are golden brown. Let them cool, or store overnight in an air tight container.

To assemble appetizer:
Cut each beignet in half and smear a generous teaspoon of the jam on on half, them place a slice of cheese and put the top half of the beignet back on the appetizer. Sprinkle with powdered sugar.