Chorizo Puffs

This one is real easy, and in my opinion tastes bigger than effort to make them. I use my homemade pizza dough, but you can also use the ready made from the store. Pillsbury makes one in a can that can be found in the biscuit section of the supermarket.

It's also very flexible, in that if you want to mix it up, make a plate of these with two or three variations in the stuffing. My favorite is chorizo and manchego, but I've also done ground sirloin and cheddar. The possibilities are endless - ham and swiss, italian sausage and provolone, cocktail weenies and velveeta. Ok, maybe the last one is a stretch.

Chorizo Puffs

1 lb chorizo sausage
8 oz manchego cheese, grated or small cubes
Pizza dough (ready made or home made)


Preheat oven to 450 F.


Form or cut  the sausage into approximately 3/4" chunks and place in a coated frying pan over medium heat. Cook for about 10 - 12 minutes or until cooked all the way through, turning as needed. Be careful not to overcook or the sausage may dry out. Place on paper towel to cool.


Roll the pizza dough to approximately 1/4" thickness. Cut into approximately 2" squares and press out until thin. Place 2 parts sausage and 1 part cheese on top, fold the dough over, and seal. It should be roughly the shape of a ball. The size is a matter of preference, but I make them approximate 1.5" diameter. 

Place the puffs on a coated cookie sheet approximately 1" apart. Brush the tops with melted butter and bake at 450 F for 10 to 12 minutes.  Serve warm.


If desired, you can serve them with sour cream, queso, or dip of your choice.