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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	tablespoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
butter	8	tablespoons	unsalted softened	814.512	0.0682	0.9656	92.141
egg	3			214.5	1.08	18.84	14.265
purpose flour	3 1/2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
egg	1			214.5	1.08	18.84	14.265
ricotta	1	cup		431.52	7.5392	27.9248	32.1904
parmigiano	1/2	cup	grated	-	-	-	-
mozzarella cheese	1/2	cup	diced smoked	-	-	-	-
salami	1/4	cup	chopped	-	-	-	-
vegetable oil	6	cups		11274.96	0.0	0.0	1308.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.