Pizette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the yeast over warm water in a small bowl.
  • Let stand until dissolved.
  • Beat the eggs and butter at high speed until blended.
  • Add the yeast, 3 cups of the flour and the salt.
  • Mix until incorporated.
  • Continue mixing the dough, adding small amounts of flour, until it forms a stiff dough.
  • Turn out on a lightly floured surface and knead, ading flour as necessary, until smooth and elastic.
  • Cover the dough and let it rest at room temperature with making the filling.
  • In a large bowl beat the egg until foamy.
  • Add the ricotta and parmesan and mix well.
  • Stir in the mozzarella and salami.
  • On a lightly floured surface, roll the dough out to 1/8" thick.
  • Cut 3" circles from the dough and place 1 tablespoon filling on each circle.
  • Moisten the edges of the pastry and fold over to make half-moon shaped pockets.
  • Press or crimp the edges of the pastry to seal.
  • Place the pizettes, as they are made, on a baking sheet lined with parchment paper.
  • Cover the completed bundles with a clean towel and set aside until slightly puffed, about 20 minutes.
  • While pizettes are rising, heat the vegetable oil to a full 350 degrees.
  • Gently place a few bundles at a time in the hot oil.
  • Do not overcrowd the pizette as they will not brown properly.
  • Fry, turning regularly, for about 4 minutes, until golden brown and all side.
  • Remove and drain on paper towels.
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