Prep: 35 minutes plus chilling | Cook: 8 minutes | Serves: 8

In large, high-sided skillet, heat olive oil over medium heat. Add onion; cook 5 minutes or until onion is tender, stirring frequently. Add sauce and salt; heat to a simmer. Add rice; reduce heat to medium-low and cook 4 minutes or until most of the tomato sauce is absorbed. Add 2 cups water; cook 15 minutes or until rice is al dente, stirring occasionally. Stir in 1/2 cup Parmesan cheese and pepperoni; cool slightly. Cover and refrigerate at least 2 hours or up to overnight.

Line rimmed baking pan with paper towel. Form 2 tablespoons rice mixture around each piece mozzarella to form suppli; place on second rimmed baking pan. In large skillet, heat vegetable oil over medium-low heat 5 minutes or until temperature reaches 325°F. In wide, shallow dish, whisk eggs. In separate wide, shallow dish, add flour; stir breadcrumbs and remaining 1/4 cup Parmesan cheese in third wide, shallow dish. Dredge suppli in flour, shaking off excess, then dip in egg mixture, allowing excess to drip off, then in breadcrumb mixture to coat. In 2 batches, add suppli to hot oil and cook 4 minutes or until golden brown, turning once; with slotted spoon, transfer to prepared pan. Makes 16 suppli.

Chef Tip(s):

After frying, the suppli can be held warm in a 200°F oven until ready to serve. Serve suppli with marinara sauce for dipping.