1 T extra virgin olive oil
One-half sweet onion, chopped
2 garlic cloves, minced
1 (15oz.) can fire-roasted, crushed tomatoes
1 teaspoon sugar
One pie crust recipe for 2 crust pie, or 2 prepared, unbaked pie crusts
24 pieces fresh mozzarella, about 1'' by 2 ''
12 cherry tomatoes, halved (can substitute pieces of sun-dried tomato)
One-half cup basil pesto, divided
4 very thin slices prosciutto
1 qt. Peanut Oil
Add olive oil to medium sized skillet over medium heat. Add onions and garlic and saute until becoming transparent. Add tomatoes and sugar, stir to combine, reduce heat to low, and let slowly simmer while making pies. This will cook down to a thick dipping sauce.
Prepare filling 'stacks' before rolling crust. Top each piece of mozzarella with a half teaspoon of pesto, then a cherry tomato half, cut side down, and finally a bite sized piece of prosciutto.
Roll out half of pie crust very thinly on floured surface. Cut about twelve (approximately) 4 inch circles of dough. Place a prepared mozzarella stack on each circle. Wet the outer edge of the circle with a little water, fold over and seal with a fork or with your fingers. Place on a sheet pan and refrigerate while you prepare the remaining crust.
Add peanut oil to ten inch iron skillet over medium heat. Skillet should be about half full of oil. Heat oil to 365°. Fry 4-5 pies at a time for 3 minutes, or until they turn golden brown. Remove to a rack to cool.
Add 2 tablespoons pesto to reduced tomato sauce and stir to combine.
Serve savory pies warm, or room temperature with fire-roasted tomato dipping sauce.