1
["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."]
