Pizette

Submitted 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..."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 36 pizettes

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

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.