Chicago Pizza Puff Recipe

Introduction

Have you ever wandered around the streets of Chicago and smelled the delicious aroma of hot cheese, spicy tomato sauce, and fried dough–then you must have already encountered the famous Chicago Pizza Puff.

It is one of those types of comfort food that is nostalgic and rebellious at the same time. It is the wild, deep-fried cousin of pizza, the one that arrives at the party, but sparkles in the eyes of everyone.

And speaking of which, it is high time to admit that deep-dish pizza is not the only one that should be in the spotlight. The Chicago Pizza Puff Recipe is worth mentioning as well. Delicious on the outside, cheesy and sticky on the inside, and full of classic pizza tastes- it is the best form of indulgence on the streets that gives big grins on a small plate.

The first time I had prepared this recipe at home, I thought, Alright, it can hardly be that difficult to wrap pizza in dough and fry it. But, oh boy—there’s an art to it. 

The fillings and how they are layered, the just-right combination of sauce and cheese, and that golden, bubbly crust… nail it down and you will never want frozen pizza rolls again.

Then, it is time to get down to why this Chicago Pizza Puff Recipe is a must-have comfort food.

What Is a Chicago Pizza Puff?

The Chicago Pizza Puff is a hot pocket/mini calzone mash-up that is deep-fried, of course. Conventionally, it is a pastry, which is fried and held in the hands and is stuffed with ingredients of pizza: sausage, cheese, tomato sauce, and, in some cases, peppers or onions.

They are said to have been invented in the 1970s by a Chicago company known as Iltaco Foods. Their version became so popular that it is sold almost in every hot dog stand in the town. But when you make it at home? And that is where the magic takes place.

Home-made pizza puffs allow you to take charge of the ingredients, including real mozzarella, decent sausage, fresh dough, and the payoff on the flavors is well justifiably so. Just envision having a sharp bite into a fresh golden shell that opens to warm and flowing cheese, spicy sauce, and juicy, salty sausage… total bliss.

The Narrative of My Discovery of This.

My introduction to a Chicago Pizza Puff did not happen in some ritzy restaurant- it happened in a hole-in-the-wall establishment located on the South Side of Chicago.

It was such a windy afternoon with a smell of fried food and adventure in the air. I just came in to have a snack and departed with an obsession for a lifetime.

I was dead when I bit into that puff, hot, cheesy, tangy, and that fried crunch of theirs, so addictive. I was aware that I would have to reproduce it at home.

And in a couple of experiments (and perhaps a dozen or so of bad burnt dough fiascos), I at last got it–the crunchy shell, the molten cheese filling, all that makes this little portion of happiness forever memorable.

Equipment List For Chicago Pizza Puff Recipe

You do not have to have a fancy kitchen apparatus to do this one, only the bare essentials:

• Deep fryer or heavy-bottomed pot.
• Strainer slotted or spidered.
• Rolling pin
• Mixing bowls
• Pastry brush
• Fork (for crimping edges)
• Paper towels (to drain the oil).

Ingredients

The following are all you will need for your Chicago Pizza Puff Recipe:

For the Dough:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp olive oil
• 3/4 cup warm water (add more to the extent required)

For the Filling:

• 1/2 lb cooked and crumbled Italian sausage.
• 1 cup mozzarella cheese, shredded.
• 1/2 cup of pizza sauce (homemade or purchased)
• 1/4 cup chopped pepperoni (optional),
• ¼ cup finely chopped onions
• 1-4 teaspoons sliced green bell peppers.
• ½ tsp Italian seasoning
• 1/4 tsp red pepper flakes (crushed up, optional)

For Frying:

• Vegetable oil (or canola oil, sufficient to deep fry).

Instructions For Chicago Pizza Puff Recipe

1. Prepare the Dough

In a big bowl, combine flour, baking powder, and salt. Add olive oil and carefully add warm water, stirring until a soft dough is developed.

Knead 3 to 4 minutes till smooth and elastic. Place a moist towel on top and allow to rest for 20 minutes.

2. Cook the Filling

The Italian sausage should be cooked in a skillet on medium heat until it becomes brown and crumbled. Drain excess fat.

Then add onions and peppers, saute for another minute, followed by adding pizza sauce, seasoning, and pepper flakes. Let it cool slightly.

3. Assemble the Puffs

Spread the dough on a floured surface to approximately 1/8th of inch. Cut into 5×5-inch squares.

Place the filling (approximately 2 tablespoons) into the middle of each square, and sprinkle it with mozzarella cheese.

Turn the dough into a rectangle/ triangle and seal the sides using a fork.

4. Fry the Pizza Puffs

Heat oil in your fryer or pot until 350°F ( 175 o C).

Gently drop each puff in the oil and cook 23 minutes on each side, until crispy and golden.

Take out using a slotted spoon and put under paper towels to dry.

5. Serve and Enjoy

Garnish with warm marinara or ranch and serve them hot.

The initial bite must bring you this gratifying mini-crunch mixed with the sticky sticky center- cheesy pizza heaven in a handheld package.

Variations You’ll Love

Vegetarian Alternative: Replace sausage with sauteed mushrooms, spinach, and additional cheese.

Spicy Puff: Add jalapeño or spicy Italian sausage as an add-on.

Baked Version: To make the puffs a little lighter, brush them with olive oil and roast at 400 degrees until they turn golden brown (15-18 minutes).

Mini Pizza Bites: Prepare small pieces of dough and cut into bite-sized pieces to use as party dishes.

Chef’s Tips for Perfect Pizza Puffs

• Ensure the filling is not too moist it will make the dough open up during frying.
• Use a fork or pinch the edges to close the holes and avoid leakages.
• Put test fry 1 puff at a time to make sure that your oil is at the right temperature.
• Place paper towels right away and keep them crisp.

Why You’ll Love This Recipe

The Chicago Pizza Puff Recipe is all that we adore in pizza- but in a crunchy pocket size. It is nostalgic, hedonistic, and infinite in customization. 

Whether you are having it at a game night, some informal dinner, or even as a late-night snack, it will be sure to disappear from the plate in minutes.

Besides, the homemade version, as opposed to what you can buy in stores, allows you to experiment with flavors- more cheese? Done. Spicy sausage? Go for it. A veggie medley? Why not!

Serving Suggestions

• Serve your pizza puffs of gold with:
• Dipping sauce made of garlic butter on one side.
• A contrast with a chilled Caesar salad.
• Or a cold beer to clean the cheesy goods.
• They can also be packed in lunchboxes or frozen. Simply put in the oven at 375°F and heat things up for 8 minutes, and it returns to that golden crispy perfection.

Storage & Reheating Tips

Refrigerator: Refrigerate leftovers in an airtight container for no more than 3 days.

Freezer: Store in a tray and freeze individually, and then put it in a freezer bag for up to 2 months.

Reheat: It should be baked in the oven at 375°F without using a microwave (they become soft!).

Final Thoughts

One cannot help smiling over the Chicago Pizza Puff Recipe. Perhaps, it is the pleasing crunch. Perhaps it is the melted cheese within. Or perhaps it is the mere pleasure of sinking into something that is a warm embrace of the Windy City.

In any case, having made them at home, you will know why this simple street snack turned out to be the legend of Chicago. So take your dough, put that oil cooking, and see what some of that magic of pizza you can get in your kitchen this evening.