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: [‘active dry yeast’, ‘water’, ‘unsalted butter’, ‘eggs’, ‘all-purpose flour’, ‘salt’, ‘egg’, ‘fresh ricotta’, ‘parmigiano’, ‘smoked mozzarella cheese’, ‘salami’, ‘vegetable oil’]
Quantity of 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”]
Number of Servings: 1
Steps: [‘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.’]