1. Sprinkle the yeast over warm water in a small bowl. 2. Let stand until dissolved. 3. Beat the eggs and butter at high speed until blended. 4. Add the yeast, 3 cups of the flour and the salt. 5. Mix until incorporated. 6. Continue mixing the dough, adding small amounts of flour, until it forms a stiff dough. 7. Turn out on a lightly floured surface and knead, ading flour as necessary, until smooth and elastic. 8. Cover the dough and let it rest at room temperature with making the filling. 9. In a large bowl beat the egg until foamy. 10. Add the ricotta and parmesan and mix well. 11. Stir in the mozzarella and salami. 12. On a lightly floured surface, roll the dough out to 1/8" thick. 13. Cut 3" circles from the dough and place 1 tablespoon filling on each circle. 14. Moisten the edges of the pastry and fold over to make half-moon shaped pockets. 15. Press or crimp the edges of the pastry to seal. 16. Place the pizettes, as they are made, on a baking sheet lined with parchment paper. 17. Cover the completed bundles with a clean towel and set aside until slightly puffed, about 20 minutes. 18. While pizettes are rising, heat the vegetable oil to a full 350 degrees. 19. Gently place a few bundles at a time in the hot oil. 20. Do not overcrowd the pizette as they will not brown properly. 21. Fry, turning regularly, for about 4 minutes, until golden brown and all side. 22. Remove and drain on paper towels. ---------------------------------------------------------------------------
Nutrition
Ingredients
