Pizette - cooking recipe

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

Preparation

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.