Pizette Recipe

Directions:

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.