This week we’re taking the Game day series to the Windy City. Back in the day, this city was home to notorious gangster Al Capone who rose to infamy by making millions in liquor sales during Prohibition. Since then, this city has risen to become one of the major players in the sports universe as home to the Bulls, Cubs, White Sox, Bears, and Blackhawks. Not to mention an impressive roster of All Star athletes including names like Michael Jordan, Walter Payton, and the Big Hurt, Frank Thomas. It’s also home to the deep dish pizza, a really tall tower named Willis, and supposedly raised Kanye West. If you don’t know by now, I’m talkin bout Chi-town, Chicago.

If you follow Football at all or have even seen the news in past weeks, then you know that this great city suffered a devastating loss in the Wildcard to the Philadelphia Eagles. The Bears’ kicker, Cody Parkey, kicked a double doink missing the 43 yard field goal attempt, ultimately losing the game and breaking the heart of Chicago’s fans everywhere. Despite the tough loss, we’re giving the city of Chicago a chance to redeem themselves through something they do way better than sports, and that’s food. Dare I say it, they’ve succeeded.

This city offers up a mouthwatering menu that ranges from deep dish pizza to legendary hot dogs to Italian beef sandwiches. But there’s one dish that tops them all: the legendary Pizza Puff. We’re not sure where the pizza puff originated, we just know that it seems to be available only in Chicago. The pizza puff reminds me of a hot pocket on steroids, and I can’t get enough of it. Like da Bears ended their season, it’s time you end that New Years diet and chow down on some Pizza Puffs. Don’t worry, the diet can start again tomorrow.

Chicago Pizza Puff




  • Dough (flattened)
  • 1 pound Italian sausage (out of casing and crumbled)
  • Shredded Mozzarella Cheese (at least 2 cups worth)
  • Marina Sauce (I recommend using the recipe we included on our New York Game Day Series post)
  • Flour as needed



  1. Lay out some flower on a cutting board or counter to make sure the dough doesn’t stick. Using a rolling pin or your fists and palms, spread out dough to think it out into a circle. Here you don’t want the dough to thick so it doesn’t cook through all the way, and you don’t want it to thin that all the sauce will seep through.
  2. Once dough is kneaded out, in the center of your dough circle, add a layer of cheese (about a cup, depending on how big you made your circle), sausage, some sauce (not too much to make it too wet), and then another layer of cheese.
  3. Fold top fo the dough circle over the filling to tough the bottom edge of the circle. Massage the portion where the filling is to spread it out a little bit avoiding one big ball in the middle. Make sure all the edges align perfectly, then using a fork or a sealer if you have one, seal the edges by pressing down the fork along the edges. Using the fork, poke some holes in the top to let it breathe while baking.
  4. Place on a baking dish and bake in the oven at 400 degrees for about 20 – 30 minutes or until dough becomes toasty and browns a bit.
  5. During this process you may see some sauce and cheese ooze out, but that’s ok. You didn’t fail at life, it still tastes delicious. Remove from oven, and follow the golden rule of hot pockets by letting it sit for a few minutes before indulging.


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Silent Riot