Little Pizza Turnovers

Name: Little Pizza Turnovers
Yield: makes 36 pieces
Ingredients: 1 package active dry yeast; 1/2 cup warm water; 8 tablespoons unsalted butter, softened; 3 large eggs; 3 1/2 cups all-purpose flour, or as needed; 1/2 teaspoon salt; 1 large egg; 1 cup fresh ricotta or store-bought whole-milk ricotta; 1/2 cup grated Parmigiano-Reggiano cheese; 1/2 cup diced (1/4-inch) smoked mozzarella; 1/4 cup chopped cacciatorini or other salami; 6 cups vegetable oil

December 9, 2011

If you haven’t bought a deep-frying thermometer yet, this is a good time to do it. A few of the pizzette may “spring a leak” while they fry—you can minimize the risk by not overfilling the pizzette, and by wetting and sealing the edges well as you form them.

Recipe notes

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