Mezzelune Alla Romana

Preparation:

Preparation: Make a fountain in the flour, in the center put the softened butter, two egg yolks, a little salt and a little water. Work with your hands mixing all the ingredients and adding water if necessary. Let the dough rest for an hour, then roll it out into a sheet with a rolling pin and cut out many disks with a glass. Mince the cooked ham with a dozen sage leaves, then add the diced provolone cheese, the grated cheese and the egg. Mix, salt and pepper. Place a little of the mixture in the center of each disc and fold the dough in half, sealing the edges well. Brush the crescents with beaten egg white. Fry them in plenty of oil. Remove them when they are pale gold. Serve them hot