Pizette

• 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

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.

active dry yeast, water, unsalted butter, eggs, flour, salt, egg, fresh ricotta, parmigiano, mozzarella cheese, salami, vegetable oil

Taken from www.food.com/recipe/pizette-135975 (may not work)