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Cinco De Mayo "Sopapillas"

I've really been slacking on the holidays this year, thinking that my son has outgrown the theme dinners.    He always surprises me at the last minute and I'm scrambling to come up with something.   I had already planned tacos, so I went looking for a quick appetizer or dessert.    I saw lots of sopapilla recipes using crescent dough, which I didn't have, but I did have Pillsbury pizza dough. 

I heated 2" of vegetable oil to 375.   I unrolled the dough and used a pizza cutter to slice it into strips and then triangles.    I fried them until golden, Jake tossed them with cinnamon sugar and then let them rest on a cooling rack placed on top of a sheet pan.    Serve with a drizzle of honey.


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