Description
Trapizzino is a classic Roman street food made from baked pizza dough shaped into triangular pockets and filled with rich, saucy fillings like chicken cacciatore or seasoned beef. Crispy on the outside and soft inside, this handheld Italian favorite is perfect for lunch, dinner, or casual gatherings.
Ingredients
- For the dough:
- 500 g pizza dough
- 2 tablespoons olive oil (for brushing)
- 2 tablespoons all-purpose flour (for dusting)
- For the chicken cacciatore filling:
- 2 tablespoons olive oil
- 400 g boneless, skinless chicken thighs, cut into small pieces
- 1 small onion, finely chopped (about 100 g)
- 1 small carrot, finely diced (about 60 g)
- 1 celery stalk, finely diced (about 60 g)
- 2 cloves garlic, minced
- 150 g tomato sauce
- 100 g canned crushed tomatoes
- 60 ml water
- 50 g pitted black olives, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Optional beef filling:
- 2 tablespoons olive oil
- 350 g ground beef
- 150 g tomato sauce
- 1 small onion, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the filling by heating olive oil in a large pan over medium heat.
- Add onion, carrot, and celery. Cook for about 5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add chicken pieces and cook for 6–8 minutes until lightly browned.
- Pour in tomato sauce, crushed tomatoes, and water. Stir well.
- Add olives, oregano, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened.
- Stir in fresh parsley and remove from heat. Let cool slightly.
- Preheat oven to 220°C (430°F).
- Divide pizza dough into 4 equal portions (about 125 g each).
- Shape each portion into a triangle and flatten to about 1.5 cm thickness.
- Place on a lightly floured baking tray.
- Bake for 12–15 minutes until golden brown and crisp.
- Remove from oven and cool for 5 minutes.
- Slice each triangle halfway to create a pocket without cutting through completely.
- Spoon warm filling into each pocket.
- Brush lightly with olive oil if desired and serve warm.
Notes
- Do not overbake to keep the crust crisp outside and soft inside.
- Store-bought pizza dough works well for convenience.
- Freeze dough and filling separately for best texture.
- Avoid overfilling to prevent tearing.
- Vegetarian fillings like eggplant and zucchini can be used as alternatives.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 trapizzino
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
