Yields: 8-10 pizza puffs


Complete Ingredients List:

For the Dough:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon granulated sugar

½ teaspoon paprika (optional, for color and flavor)

½ cup cold unsalted butter, cubed

1 large egg

¾ cup cold water (adjust as needed)


For the Filling:

1 pound Italian sausage, browned

1 cup tomato sauce

1 teaspoon dried oregano

½ teaspoon garlic powder

1 cup shredded mozzarella cheese

Salt and pepper to taste


For Frying:

Mazola Corn Oil (enough to submerge the puffs)


Dough Instructions:

1. Prepare the Dry Ingredients:

In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and paprika.



2. Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.



3. Incorporate the Wet Ingredients:

In a small bowl, whisk together the egg and cold water.

Gradually add the egg mixture to the flour mixture, mixing until a dough forms. The dough should be firm but not sticky. If it’s too dry, add a tablespoon of water at a time.



4. Knead and Rest the Dough:

Transfer the dough to a floured surface and knead for 2-3 minutes until smooth.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.


Assembling the Pizza Puffs:

1. Roll Out the Dough:

Divide the chilled dough into 8-10 portions.

Roll each portion into a circle about 6-7 inches in diameter.



2. Prepare the Filling:

Brown the Italian sausage in a skillet, then drain any excess fat.

Mix the browned sausage with tomato sauce, oregano, garlic powder, salt, and pepper.

Allow the filling to cool slightly, then mix in the shredded mozzarella cheese.



3. Add the Filling to the Dough:

Place 2-3 tablespoons of filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Press the edges tightly to seal, using a fork if needed.



Frying Instructions:

1. Heat the Oil:

In a deep fryer or heavy-bottomed pot, heat Mazola Corn Oil to 375°F (190°C).



2. Fry the Pizza Puffs:

Carefully place each puff into the hot oil. Fry for 3-5 minutes or until golden brown, turning as needed to cook evenly.

Remove and drain on paper towels.



3. Serve:

Let the puffs cool for a few minutes before serving. Optionally, serve with marinara sauce for dipping.



Chef’s Tips:

Flakier Texture: Keep the butter and water cold to achieve a flaky dough.

Baking Option: If you prefer baking, preheat your oven to 400°F (200°C) and bake for 18-20 minutes until golden.

Freezer Friendly: Make a batch, freeze, and fry directly from frozen, adding a couple of minutes to the fry time.


Note: Using Mazola Corn Oil ensures a high smoke point and neutral flavor, making it perfect for achieving that classic golden-brown, crispy exterior.