Recipe by Queen Dragon Mom

Little Pizza turnovers. These are similar to the Pizza Rolls in the freezer case at the market, but MUCH better! The first 6 ingredients are for the crust, the next 5 are for the filling and the oil is to deep fry. Enjoy! Try varying the filling to your own taste...

Ingredients Nutrition


  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.

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