Ingredients
F
For the Protein & Seasoning:
I
1 lb Italian sausage
k
1 tsp kosher salt
g
1 tsp garlic powder
o
1 tsp onion powder
I
1 tsp Italian seasoning
b
½ tsp black pepper
F
For the Filling Base:
d
½ cup diced pepperoni
f
½ cup finely diced green bell pepper
m
3 cloves minced garlic
t
¾ cup thick pizza sauce
s
¾ cup shredded low moisture mozzarella
F
For the Cheese for Folding:
c
1/2–3/4 cup cubed low moisture mozzarella (1/4 inch cubes)
F
For the Wrap:
L
Large flour tortillas (burrito size)
F
For Deep Frying:
N
Neutral oil (canola, vegetable, or peanut)
Directions
1
For the Protein & Seasoning:
1
Brown the Italian sausage over medium heat, breaking it up fine, then drain excess grease.
I
1 lb Italian sausage
2
Add the diced green bell pepper and cook until softened, about 2–3 minutes.
f
½ cup finely diced green bell pepper
3
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
m
3 minced garlic
4
Add the diced pepperoni and cook briefly to warm and lightly render.
d
½ cup diced pepperoni
5
Remove the pan from the heat and stir in the salt, garlic powder, onion powder, Italian seasoning, and black pepper.
k
1 tsp kosher salt
g
1 tsp garlic powder
o
1 tsp onion powder
I
1 tsp Italian seasoning
b
½ tsp black pepper
6
While the meat is hot but off the heat, stir in the pizza sauce until evenly coated. Let the mixture cool for 5–10 minutes, then mix in the shredded mozzarella only.
t
¾ cup thick pizza sauce
s
¾ cup shredded low moisture mozzarella
7
Do not add the cubed mozzarella yet.
8
For the Wrap:
1
Lay a flour tortilla flat and spoon 3/4–1 cup of the filling slightly below the center.
L
Large flour tortillas (burrito size)
2
Nestle several cubes of mozzarella directly on top of the filling, keeping them centered and away from the edges.
c
1/2–3/4 cup cubed low moisture mozzarella (1/4 inch cubes)
3
Fold the sides inward, fold the top and bottom up over the filling, , and seal the edge with a little water.
4
Place the wrapped pizza puff seam-side down and chill in the refrigerator for 30 minutes or freeze for 15 minutes on a loosely covered tray.
5
For Deep Frying:
1
Heat oil to 350°F in a deep pot or fryer, making sure there is enough oil to fully submerge the pizza puffs.
N
Neutral oil (canola, vegetable, or peanut)
2
Carefully lower a pizza puff into the oil seam-side down and hold it there for 8–10 seconds to set the seam.
3
Fry until deep golden brown and blistered, about 3–4 minutes total, turning once. If shallow frying, fry for 3 to 4 minutes per side, seam side down first.
4
Remove and drain on a rack or paper towels. Let rest for 2 minutes before cutting and serving.
