Flavor Trends, Strategies and Solutions for Menu Development
Brian Brindza

Brian Brindza
Director of Culinary and Menu Innovation
Toppers Pizza

Coccoli Crescenza-Stracchino™

Recipe courtesy of Brian Brindza
Sponsor: BelGioioso

Servings: 4


  • 6 c vegetable oil
  • 8 oz pizza dough
  • 4 lg slices BelGioioso® Crescenza-Stracchino™
  • 4 tsp fresh basil pesto
  • 4 slices prosciutto
  • 4 tsp truffle honey


  1. Preheat a deep fryer with the vegetable oil to 350°F.
  2. Divide the pizza dough into four 2-oz balls, and let them proof for at least 30 minutes at room temperature. This will help create a light and fluffy fried dough ball.
  3. Slowly add all the dough balls to the hot oil and cook for 2 minutes on each side. Remove from the oil and place on paper towels to drain off excess oil and cool.
  4. Once the fried dough has slightly cooled, you can build the coccoli.  Slice the fried dough ball, place 1 slice of prosciutto and 1 tsp of the pesto. Then top with 1 slice of Crescenza-Stracchino™ and 1 tsp of the honey.

Chef Notes

The coccoli can be stuffed or composed. I usually serve them with the cheese and meat layered at the bottom and then let the guest build them.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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