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Trapizzino

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Trapizzino is a crispy Roman-style stuffed pizza pocket filled with savory tomato sauce, melted mozzarella, and seasoned halal meat or chicken for a satisfying handheld meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 40 minutes
  • Yield: 6 Trapizzino pockets
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 1 lb (450 g) pizza dough
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked chicken or halal meat, diced or shredded
  • 1 tablespoon olive oil
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Extra flour for dusting

Instructions

  1. Preheat oven to 400°F (200°C) and prepare a baking tray with parchment paper or light oil.
  2. Lightly flour a clean surface and roll pizza dough into a large circle or rectangle about 1/4 inch thick.
  3. Cut the dough into 6–8 medium triangles.
  4. Mix cooked chicken or halal meat with garlic powder, black pepper, and half of the Italian herbs.
  5. Add a spoonful of tomato sauce to the center of each dough triangle.
  6. Top with mozzarella cheese and the seasoned meat mixture.
  7. Fold dough over the filling to create pocket shapes and seal edges tightly.
  8. Place pockets on prepared baking tray with space between them.
  9. Brush tops with olive oil and sprinkle remaining Italian herbs.
  10. Bake for 15–20 minutes until golden brown and crispy.
  11. Cool slightly and serve warm.

Notes

  • Do not overfill the pockets to prevent leaking.
  • Store leftovers refrigerated for up to 3 days.
  • Reheat in oven or air fryer for best crispiness.
  • Whole wheat pizza dough can be used for a heartier texture.
  • Vegetarian fillings like mushrooms or roasted peppers work well.
  • Freeze baked Trapizzino individually wrapped for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/trapizzino/