Calabrese pizza pockets
- Mar 3
- 1 min read
National Pizza Day felt like the right excuse to bend the rules a little.
Arepas turned into pizza pockets — crispy outside, soft inside, stuffed to the edge with bold, spicy D’Orsogna Calabrese and melted cheese. Pan-fried, air-fried, and absolutely loaded.
Arepa dough
• 1.2 cups water
• 1 cup precooked corn flour
• Salt
• 2 tbsp Parmesan cheese
Tomato sauce
• 1 tin tomatoes
• Olive oil
• Oregano
• Salt & pepper
Filling
• D’Orsogna Calabrese salami, finely chopped
• Bocconcini, halved
• Olives, sliced
• Parmesan cheese
Airfryer until everything melts, finish with more Parmesan and fresh basil.
