Teramo Style Turnovers (Panzerotti Alla Teramana)

Sprinkle yeast over warm water in large bowl; stir until yeast is dissolved. Beat 3 of the eggs, the sugar, and olive oil in small bowl; stir in dissolved yeast. Stir in 1 cup of the flour until smooth. Gradually stir in as much of the remaining flour as needed to make a soft dough. Knead dough on lightly floured surface, adding as much of the remaining flour as needed to prevent sticking, until dough is smooth and elastic, 8 to 10 minutes. Shape dough into ball; place in greased bowl. Let dough rise, loosely covered, in warm place until doubled, about 1-1/2 hours.

Remove skin from sausages; crumble meat. Cook in small skillet over medium heat, stirring frequently and crumbling meat fine, until browned, about 5 minutes. Remove sausage with slotted spoon; drain on paper toweling; reserve.

Drain off any liquid on top of ricotta; press ricotta through fine mesh sieve. Lightly beat remaining egg in medium bowl. Stir in reserve sausage, ricotta, mozzarella, prosciutto, Parmesan, and cinnamon. Season to taste with pepper.

Punch down dough. Divide in half. Roll each half on lightly floured surface into 14-inch circle. Cut out rounds from dough with flour 4-inch round cutter. Gather scraps and reroll; cut out more rounds. Put 2 level tablespoons filling in each center of each round. Lightly moisten edges with water; fold dough over to enclose filling; pinch edges together firmly to seal.

Heat 3 inches vegetable oil in large saucepan to 350°F. Fry turnovers, a few at a time, turning occasionally, until evenly golden brown, about 2 minutes. Remove with slotted spoon. Drain on paper toweling on wire racks. Serve hot or at room temperature.