3 cups canola oil (720 mL), for frying - depending on size of pot used
8 lasagna noodles, depending on amount of each filling
Nutrition Info
Calories 790
Fat 65g
Carbs 28g
Fiber 1g
Sugar 2g
Protein 21g
How to Make It
1. Step
Coat a 10-inch (25 cm) frying pan with olive oil. Add minced garlic and chopped onion, stirring consistently until lightly browned.
2. Step
Add ground beef, and stir to mix with onion and garlic.
3. Step
Once beef has begun to brown and water has been released drain water and fat then continue cooking until beef begins to brown and become tender and crispy.
4. Step
Add marinara sauce and mix together. Sprinkle salt and pepper to taste, remove heat.
5. Step
Add mozzarella. Stir until mozzarella binds to mixture.
6. Step
While mixture cools boil four cups of water in medium pot and add lasagna noodles, lay them in across each other in a star formation so they do not bind together, stir regularly.
7. Step
After eight to 10 minutes drain pasta and allow to cool for five minutes.
8. Step
Cut noodles down to 3- to 4-inch (8-10cm) slices and place mixture inside and roll.
9. Step
Place poppers in freezer for 12 minutes.
10. Step
Dip poppers in egg wash, flour, and bread crumbs, then once more in the egg wash and bread crumbs.
11. Step
Freeze for additional 12 minutes.
12. Step
Heat 3–4 inches (8-10cm) of canola oil at medium heat in a pot for 15 minutes — test by splashing drops of water into oil (it should sizzle).
13. Step
Place poppers in oil three or four at a time until they are golden brown on all sides, allow them to cool for 10–12 minutes and serve with marinara sauce as dip.
