Step 1

Place 20 dinner rolls on a lightly floured cookie sheet, and cover with plastic wrap. Let the dough thaw and proof for at least 1 hour at room temperature.

Step 2

Meanwhile, bring a skillet over medium heat and add 2 Tbsp olive oil and sauté the chopped onions until they become translucent. Add in the shredded carrot and cook until it begins to soften (about 3 minutes).

Step 3

Add in 1 1/2 lb ground meat (I used ground chicken thighs) and keep stirring until it's fully cooked. Mix in the shredded mozzarella cheese and season with salt and pepper to taste.

Step 4

Now, flatten each dinner roll into a disk, making sure to leave the middle a little thicker than the edges.

Step 5

Fill each flattened dinner roll with 1 heaping tablespoon of the meat filling and pinch the edges of the dough together to make a half moon shape.

Step 6

To ensure that the edges are pinched well, I go around a second time folding over the edge and pinching them again. You want them sealed well or they will open up when frying. Once all the piroshki are closed up place them seemed side down on a baking sheet lined with parchment paper. Let them proof for another 30 minutes at room temperature.

Step 7

Fill a heavy bottomed pot or pan with about 2 inches of corn or vegetable oil and heat it over high heat (350 degrees F).

Step 8

Deep fry the piroshki for 2 minutes on each side or until golden brown. Serve warm and enjoy!