Stuffed Little Paunches---Panzarotti

INGREDIENTS

• 2/3 cup milk
• 7 cups flour
• 10 ounces buffalo milk mozzarella, cut into 1/4-inch cubes
• 1 liter olive oil
• 1 tablespoon plus 1 teaspoon active dry yeast
• 2 cups warm water
• 1 cup freshly grated pecorino
• 1 tablespoon plus 1 teaspoon salt
• 3 ounces prosciutto, finely shredded
• 2 ounces sun-dried tomatoes, finely shredded
• Pinch sugar
• 2/3 cup olive oil
• 1/2 cup fine cornmeal
• Freshly ground black pepper