Lasagna Rolls

Ingredients
6 lasagna sheets (standard wavy noodles)
½ cup basil pesto (store bought or fresh)
4 oz thinly sliced Genoa salami
4 oz thinly sliced capicola
4 oz thinly sliced prosciutto
1 ½ cups low moisture mozzarella (shredded or thinly sliced)

The Double Breading Station
1 cup all purpose flour (seasoned with 1/2 tsp salt and 1/2 tsp garlic powder)
3 large eggs, well beaten
2 cups Italian seasoned panko breadcrumbs
Vegetable or canola oil for deep frying

For Serving
Warm marinara sauce for dipping
Grated Parmigiano Reggiani
Fresh basil leaves

Directions
Step 1
Boil the lasagna sheets in salted water until fully cooked. Drain immediately and lay flat on a baking sheet lined with parchment paper. Pat both sides completely dry with paper towels to ensure the breading sticks later.
Step 2
working with one noodle at a time, spread a thin, even layer of pesto down the entire length of the noodle.
Step 3
To make sure not too much meat or cheese is hanging off, I cut my meats in cheeses in half mostly. You can fold it over too. Lay down a single, slightly overlapping layer of salami, capicola, prosciutto and mozzarella.
Step 4
Roll the noodle up firmly from one end to the other into a tight spiral. cut any excess meat or cheese. Place seam-side down on the baking sheet. Repeat for all noodles. Freeze for 45–60 minutes until solid and firm to the touch.
Step 5
Set up three shallow bowls: Flour, Beaten Eggs, and Panko. Coat a frozen roll in seasoned flour; shake off excess. Dip into egg wash. Press into panko. Dip back into the egg wash and press into panko a second time. Make sure the open top and bottom spirals are completely sealed in breadcrumbs to keep the cheese enclosed.
Step 6
Return the breaded rolls to the freezer for 30 minutes. This sets the crust and prevents the cheese from leaking into the oil.
Step 7
Heat 3 inches of oil in a deep pot to 350°F (175°C). Carefully lower 2–3 rolls into the oil at a time using a slotted spoon. Fry for 4–5 minutes until deep golden brown and crunchy. Drain on paper towels for 2 minutes, then serve warm with marinara for dipping.

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