Steps
1. Preheat your oven to 375°F (190°C).
2. On each mini dough circle, spread a layer of fried chitlins, then sprinkle evenly with shredded white cheese.
3. Stack two slices of pepperoni gabagool on top of the cheese.
4. Add a layer of cooked hashbrowns over the pepperoni.
5. Carefully wrap each mini dough circle stack with a slice of prosciutto, securing the edges below.
6. Place the wrapped mini dough circles on a baking sheet lined with parchment paper.
7. Spoon roasted red marinara sauce evenly over the top of each wrapped stack.
8. Cover each with two thin square slices of mild cheese.
9. Scatter thin slices of Uzbek carrots on top of the cheese.
10. Using a rolling pin, flatten the sandwich bread slightly and cut it into three strips.
11. Wrap each mini dough circle stack with a strip of bread, sealing edges underneath.
12. Lightly brush the bread-wrapped stacks with mayonnaise.
13. Heat olive oil in a non-stick skillet over medium heat.
14. Place the wrapped stacks seam-side down and cook until golden and crisp, about 3-4 minutes per side.
15. Transfer to the preheated oven and bake for an additional 8-10 minutes until dough circles are cooked through and cheese is melted.
16. Remove from oven, let cool slightly, and serve warm.
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