MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pesto Donuts PT 2 Categories: Pastries Yield: 6 Donuts See part 1 Once the pesto-rolls have cooled, remove the remaining dough from the fridge and roll out into a very large rectangle. Divide into 6 squares and wrap each pesto-roll (swirly sides up/down) with remaining dough pieces. Be sure to seal the ends and place them on a sheet of parchment paper, seam-side down. Let them proof for another 30 minutes under a towel. Bring a pot of canola oil up to 350°F (I used my Dutch oven for this). I would use a candy thermometer for this–if the temperature is too hot, your donuts will burn. If the temperature is not hot enough, they'll turn soggy. One by one, fry each of the donuts until golden brown on each side. Place on cooling rack to drain excess oil. Once donuts have cooled, brush a bit of pesto mayo on them. Sprinkle with chopped pistachios or dry basil. Take photos to impress all your friends and family, because they will be long gone by the time anyone gets to your house to see them in person. Recipe by Joanne Molinaro Recipe FROM: MMMMM