Pizette

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup wam water
• 8 tablespoons unsalted butter, softened
• 3 large eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1 cup fresh ricotta
• 1/2 cup grated parmigiano
• 1/2 cup diced smoked mozzarella cheese
• 1/4 cup chopped salami
• 6 cups vegetable oil

Recipe

• 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.