Fold Fried Pizza

Ingredients

• 200 gmedium-protein flour
• ½ teaspooninstant yeast
• 1 tablespoongranulated sugar
• ½ teaspoonsalt
• 125 mlcold water
• 3 tablespoonscooking oil
• 2beef sausages, thinly sliced
• to tasteBolognese sauce
• 50 gmozzarella, grated
• to tastechilli sauce, to serve
• to tastemayonnaise, to serve

Instructions

1. 1

   Mix the dough

   Combine the flour, yeast and sugar. Add the cold water gradually, kneading as you go, until the dough comes together.

2. 2

   Knead and rest

   Work in the oil and salt, then knead until the dough is elastic. Divide it into 10 pieces, shape each into a ball and dust with flour. Leave to rise for 30 minutes.

3. 3

   Fill and fold

   Flatten a piece of dough, add the filling, then fold it over. Pinch the edges firmly to seal the pizza.

4. 4

   Fry until golden

   Fry the filled dough until golden brown.

5. 5

   Serve with sauces

   Serve with chilli sauce and mayonnaise.

What is folded fried pizza?

This is a filled, folded dough snack with pizza-style ingredients inside, cooked by frying rather than baking. Its precise regional origin is not specified here, but folding and sealing the dough makes the filling portable and keeps it enclosed as it cooks.

This version pairs beef sausage with Bolognese sauce and mozzarella. The yeast dough gives the parcels a softer, bread-like centre beneath their browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 15g protein, 38g carbs, 22g fat.

The flour and sugar provide most of the carbohydrates, while the cooking oil, sausage and mozzarella contribute much of the fat. Sausage, flour and cheese supply most of the protein. Serve a parcel with salad or vegetables to balance the plate with a fresh side.

Building the dough

Flour and yeast: mixing these with sugar starts the dough, while adding the cold water gradually helps you control its consistency. Stop adding water once the mixture comes together.

Oil and salt: kneading these in after the initial mix helps the dough become elastic. The recipe calls for a 30-minute rest after dividing and shaping.

Choosing the filling

Sausage and sauce: thinly sliced beef sausage is easier to fit into the small dough portions than large pieces. Use Bolognese sauce to taste, but avoid overfilling so the parcels can close securely.

Mozzarella: grated cheese spreads through the filling and melts as the pizza fries. Keep the filling away from the edges, where it can interfere with sealing.

Sealing each parcel

Pinched edges: press the folded dough together firmly all the way around. A secure seal helps keep the sauce and cheese inside during frying.

Even portions: the recipe divides the dough into 10 pieces. Flatten each piece enough to hold its filling, while keeping the dough intact rather than stretching it too thin.

Frying and doneness

Golden colour: fry the parcels until their outsides are golden brown, as directed. The method does not specify an oil temperature or frying time, so check the colour and avoid letting the dough darken too quickly.

After frying: let excess oil drain briefly before serving. Be careful when biting into a freshly cooked parcel, as the melted filling will be hot.

Serving ideas

Sauces: chilli sauce and mayonnaise are suggested for serving. Offer them alongside so each person can add as much as they like.

A fresh side: pair the fried parcels with a simple salad or sliced vegetables for a contrasting, lighter accompaniment. The recipe itself does not specify a side dish.

Recipe notes & tips

• Add the cold water a little at a time so the dough comes together without becoming overly wet.
• Knead until the dough feels elastic before dividing it.
• Dust the dough pieces lightly with flour during their 30-minute rest.
• Use a modest amount of filling so you can pinch the edges closed.
• Check that each parcel is sealed before it goes into the oil.
• Serve the chilli sauce and mayonnaise on the side.

Variations

• Cheese swap: use another grated melting cheese in place of the mozzarella.
• Extra heat: serve with more chilli sauce for a spicier finish.
• Vegetable filling: add finely chopped vegetables alongside the sausage, keeping the filling compact.
• Different sausage: use another thinly sliced sausage in place of the beef sausage.
• Sauce choice: adjust the amount of Bolognese sauce to suit your preferred filling.

Common mistakes to avoid

• Adding water too quickly: the dough may become difficult to handle; pour it in gradually.
• Skipping the rest: the method allows 30 minutes for the dough to expand, so do not rush straight to filling.
• Overfilling: too much sauce or sausage makes sealing harder; use a manageable amount.
• Weak seams: an unsealed edge can let filling escape; pinch the dough firmly all around.
• Frying until too dark: watch for a golden-brown exterior and take care not to overcook the outside.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot throughout; the outside may soften in a microwave.

Frequently asked questions