📝 About This Recipe
A legendary staple of Chicago fast-food stands, the Pizza Puff is a glorious hybrid of a burrito and a calzone, featuring a flaky flour tortilla shell wrapped around a molten core of savory sausage and gooey cheese. Unlike traditional pizza, this handheld delight is deep-fried to achieve a shatteringly crisp, golden exterior that contrasts perfectly with the rich, herb-flecked tomato filling. It’s the ultimate nostalgic comfort food that brings the Windy City’s unique street food culture right into your home kitchen.
🥗 Ingredients
The Filling
- 1/2 lb Italian Sausage (bulk or removed from casings)
- 1/4 cup Pepperoni (finely diced)
- 1.5 cups Low-moisture Mozzarella (shredded)
- 1/2 cup Pizza Sauce (thick, high-quality)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 1/2 teaspoon Garlic Powder
The Wrappers and Sealant
- 6 pieces Flour Tortillas (10-inch 'burrito size', room temperature)
- 2 tablespoons All-purpose Flour (for the 'glue')
- 1.5 tablespoons Water (to mix with flour)
For Frying
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a medium skillet over medium-high heat, brown the Italian sausage, breaking it into very small crumbles with a wooden spoon until fully cooked (about 6-8 minutes).
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2
Drain any excess grease from the sausage and transfer the meat to a mixing bowl to cool slightly.
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3
To the bowl, add the diced pepperoni, shredded mozzarella, pizza sauce, oregano, garlic powder, and red pepper flakes. Stir until the mixture is cohesive; it should be thick, not runny.
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4
In a small ramekin, whisk together the 2 tablespoons of flour and 1.5 tablespoons of water to create a thick, paste-like 'glue' for sealing the tortillas.
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5
Lay one tortilla flat on a clean work surface. If the tortillas are stiff, microwave them for 10 seconds to make them pliable.
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6
Place approximately 1/3 cup of the pizza filling in the center of the tortilla, shaping it into a small rectangle about 3x4 inches.
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7
Fold the left and right sides of the tortilla inward over the edges of the filling.
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8
Brush a generous amount of the flour paste along the top edge of the tortilla. Fold the bottom up and roll tightly into a rectangular 'puff' shape, ensuring the paste seals the final seam completely.
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9
Repeat with the remaining tortillas and filling. Place the assembled puffs on a baking sheet, seam-side down, and freeze for 15 minutes to firm up before frying.
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10
While the puffs chill, heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 360°F (182°C).
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11
Carefully lower 1 or 2 puffs into the hot oil seam-side down. Do not overcrowd the pot.
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12
Fry for 2-3 minutes per side, turning once, until the exterior is a deep golden brown and exceptionally bubbly/crispy.
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13
Use a slotted spoon to remove the puffs and drain them on a wire rack set over paper towels. Let them rest for 3-5 minutes—the filling will be extremely hot!
💡 Chef's Tips
Always use room temperature tortillas; cold ones will crack when folding and leak filling into the oil. Don't overfill the puffs; too much sauce or cheese can cause the tortilla to burst during frying. Ensure your oil temperature stays between 350°F and 375°F; too low and they become greasy, too high and they burn before the cheese melts. If you prefer a lighter version, you can brush them with oil and air fry at 400°F for 8-10 minutes, though the texture will be less authentic. The 15-minute freezer rest is the secret to a perfect seal and preventing 'blowouts' in the fryer.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for extra dipping. Pair with a cold Chicago-style lager or a classic root beer. Serve alongside a mound of crispy crinkle-cut fries seasoned with celery salt. A side of giardiniera (pickled Italian vegetables) provides a perfect acidic crunch to cut through the richness. Finish with a dusting of grated parmesan cheese and fresh parsley while still hot.