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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/chicago-style-pizza-puff/#recipe
headline
nameChicago - Style Pizza Puff
descriptionThese cheesy pizza pockets are done in less than 30 minutes. Based on the popular frozen treat, these Chicago - Style Pizza Puffs are wrapped in a flour tortilla and stuffed with cheesy sausage-y perfection!
urlhttps://12tomatoes.com/chicago-style-pizza-puff
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients:
  • 1 lb Italian sausage,
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 - 4 garlic cloves, minced
  • 15 oz tomato sauce
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 cup Pecorino romano
  • 8 oz fresh mozzarella, small cubed
  • 1 package 10 in flour tortillas
  • Olive oil, for drizzling
  • Kosher salt and freshly cracked black pepper, to taste
Directions:
  1. Preheat the oven to 400°F.
  2. In a large pot, brown the Italian sausage on medium high heat.
  3. Add the onion and bell pepper to the sausage and start breaking up the sausage into fine crumbles with a wood spoon.
  4. After onions and peppers turn translucent, add in pepper flakes and garlic. Continue cooking for 2 - 3 minutes.
  5. Once the garlic smells fragrant, add tomato sauce and water. Reduce heat to medium and low until mixture comes to a slow simmer.
  6. Add in paprika, garlic, oregano and basil to the sauce. Let simmer for 10 minutes, remove from heat, and season with Pecorino. Taste for seasoning and let mixture cool for 5 - 10 minutes.
  7. Sprinkle 1 tablespoon mozzarella into the center of each tortilla and spoon 3/4 cup sausage mix. Mold filling into a rectangle, then evenly sprinkle each puff with more cubed mozzarella.
  8. Fold tortilla around the rectangle starting with the large sides, like an envelope and then evenly fold ends one over the other. Place puffs folded side down onto a sheet tray while you repeat with the rest.
  9. Drizzle olive oil over each puff and bake for 18 - 20 minutes, or until the puff is golden.
  10. Mangia!
These cheesy pizza pockets are done in less than 30 minutes. Based on the popular frozen treat, these Chicago - Style Pizza Puffs are wrapped in a flour tortilla and stuffed with cheesy sausage-y perfection!
Course: Dinner
Allergen(s): Gluten, Gluten

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Chicago - Style Pizza Puff

A quick and cheesy handheld pocket. Great for freezer dinners!

Chicago - Style Pizza Puff

3.9 from 17 votes
Cuisine: Italian
Servings: Makes 6 puffs
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients:

  • 1 lb Italian sausage,
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 - 4 garlic cloves, minced
  • 15 oz tomato sauce
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 cup Pecorino romano
  • 8 oz fresh mozzarella, small cubed
  • 1 package 10 in flour tortillas
  • Olive oil, for drizzling
  • Kosher salt and freshly cracked black pepper, to taste

Directions:

  1. Preheat the oven to 400°F.
  2. In a large pot, brown the Italian sausage on medium high heat.
  3. Add the onion and bell pepper to the sausage and start breaking up the sausage into fine crumbles with a wood spoon.
  4. After onions and peppers turn translucent, add in pepper flakes and garlic. Continue cooking for 2 - 3 minutes.
  5. Once the garlic smells fragrant, add tomato sauce and water. Reduce heat to medium and low until mixture comes to a slow simmer.
  6. Add in paprika, garlic, oregano and basil to the sauce. Let simmer for 10 minutes, remove from heat, and season with Pecorino. Taste for seasoning and let mixture cool for 5 - 10 minutes.
  7. Sprinkle 1 tablespoon mozzarella into the center of each tortilla and spoon 3/4 cup sausage mix. Mold filling into a rectangle, then evenly sprinkle each puff with more cubed mozzarella.
  8. Fold tortilla around the rectangle starting with the large sides, like an envelope and then evenly fold ends one over the other. Place puffs folded side down onto a sheet tray while you repeat with the rest.
  9. Drizzle olive oil over each puff and bake for 18 - 20 minutes, or until the puff is golden.
  10. Mangia!