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PANZEROTTI WITH SALAMI AND CRESCENZA CHEESE

(Makes 30-36)

PASTRY:

2-3/4 cups flour

1 teaspoon salt

4 tablespoons butter

2 egg yolks, slightly beaten

2/3 cup ice water

1 egg white, slightly beaten

Vegetable oil for deep frying

CHEESE AND SALAMI FILLING:

1/4 pound Crescenza cheese, finely diced

1/2 cup grated Parmesan cheese

3 ounces salami, finely diced

2 eggs, lightly beaten

Optional: Traditional Tomato Sauce for dipping

To make the pastry:

Combine the flour and salt in a bowl.

Using a pastry cutter, cut in the butter until it resembles coarse cornmeal.

Add the yolks and water.

Stir until dough holds together.  Add more water if necessary.

Gather the dough into a ball and pat it into a disk.

Wrap and refrigerate at least 30 minutes or up to a day.

Combine the filling ingredients in a small bowl.

Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll the dough to 1/8 - 1/4 inch thickness.

Use a 3-inch round cookie cutter to cut out 30-36 rounds.

Place a heaping teaspoon of filling in the center of each dough round.

Brush the edges of the dough with egg white.

Fold the dough in half and pinch to seal.

Place on prepared baking sheets.

Heat oil in deep fryer to 350 degrees F.

Add the filled panzerotti, a few at a time.

Fry until golden brown, about 3-4 minutes.

Transfer to a paper-towel lined plate to drain.

Arrange the panzerotti on a platter and serve hot.

Optional: Serve with tomato sauce for dipping.

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