In a bowl mix the yeast, water, and sugar.

Place flour in another bowl. Make a well in the flour, add the yeast mixture. Add the oil and the salt, as well as water as needed, and until the dough is unified and smooth, not dry and not too wet. Set aside for about an hour in a warm place to rise, doubling its size.

Preheat oven to 350 degrees Fahrenheit.

Prepare the filling: In a bowl, mix the egg with the cheese. Add the black pepper.

On a baking sheet, place a pre-cut Gefen Parchment Paper.

Roll out dough to about 1/8 inch thick. With a round glass cup, create flat round circles of dough. Place a spoonful of filling in the center of a dough circle and fold to a half-moon shape, tightening the fringes with your fingers, or press to tighten with a fork, until sealed.

Set the Sambousek on the baking sheet with some space between them. Brush with the diluted egg white (it better seals the edges). Sprinkle with sesame, and bake for about half an hour, or until the bottom of the Sambousek is golden. Do not overbake.