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Author:
giorgiafitfood
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Easy Homemade Sofficini (Fried Pizza Pockets)
This quick and easy recipe shows you how to make delicious homemade Sofficini, an Italian fried pizza pocket, using pre-made pizza dough. Filled with tomato sauce, mozzarella, and ham, then coated in breadcrumbs and fried until golden, these are perfect as a snack or appetizer.
#Pizza
#Sofficini
#Italian
#Fried
#Appetizer
#Snack
#Cheese
#Ham
#Easy
#Quick
#Lunch Idea
Golden brown Sofficini, fresh from the fryer
Recipe Information
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Italian
English
Nutrition (per serving)
450
Calories
22g
Protein
45g
Carbs
25g
Fat
Sofficini cut open to reveal the cheesy ham filling
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Sofficini frying in hot oil until perfectly crisp
Instructions
0/8 completed
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- Unroll the pre-made pizza dough onto a clean surface or cutting board.1m
Preview1mPreviewUnroll the pre-made pizza dough onto a clean surface or cutting board. - Spread the tomato sauce evenly over one half of the unrolled pizza dough, leaving a small border around the edges.1m
Preview1mPreviewSpread the tomato sauce evenly over one half of the unrolled pizza dough, leaving a small border around the edges. - Sprinkle the shredded mozzarella cheese and diced cooked ham over the tomato sauce.1m
Preview1mPreviewSprinkle the shredded mozzarella cheese and diced cooked ham over the tomato sauce. - Fold the other half of the pizza dough over the filling to create a large half-moon shape. Use a glass or round cutter to cut out individual half-moon pockets.3m
Preview3mPreviewFold the other half of the pizza dough over the filling to create a large half-moon shape. Use a glass or round cutter to cut out individual half-moon pockets. - Seal the edges of each sofficini pocket firmly with the tines of a fork to prevent the filling from escaping during cooking.2m
Preview2mPreviewSeal the edges of each sofficini pocket firmly with the tines of a fork to prevent the filling from escaping during cooking. - Prepare two shallow dishes: one with the beaten egg and another with breadcrumbs. Dip each sofficini first into the egg wash, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to coat all sides evenly.5m
Preview5mPreviewPrepare two shallow dishes: one with the beaten egg and another with breadcrumbs. Dip each sofficini first into the egg wash, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to coat all sides evenly. - Heat the vegetable oil in a large frying pan or deep pot over medium-high heat until hot (around 175°C / 350°F). Carefully place the breaded sofficini into the hot oil, frying in batches if necessary, until golden brown and crispy on all sides. This usually takes 2-3 minutes per side.6mPreview6mPreviewHeat the vegetable oil in a large frying pan or deep pot over medium-high heat until hot (around 175°C / 350°F). Carefully place the breaded sofficini into the hot oil, frying in batches if necessary, until golden brown and crispy on all sides. This usually takes 2-3 minutes per side.
- Serve the Sofficini hot as a delicious snack or appetizer.1mPreview1mPreviewServe the Sofficini hot as a delicious snack or appetizer.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
