Best Stuffed

A pupusa is a thick, hand-rolled flatbread from El Salvador made from cornmeal dough that is stuffed with various fillings before cooking. Common fillings include soft cheese, refried beans, and pork cracklings known as chicharrón. The stuffed dough is flattened and cooked on a hot griddle until the...

Pupusas de frijol are a traditional Salvadoran dish consisting of thick, handmade corn tortillas stuffed with a savory filling of seasoned refried beans. The pupusa was officially declared the national dish of El Salvador in 2005. They are traditionally cooked on a hot griddle until lightly browned...

Bartoli’s Stuffed Pizza is a Chicago specialty characterized by a remarkably thick, buttery crust filled with layers of mozzarella, sausage, pepperoni, and ricotta cheese, creating a dense and rich pizza experience.

Dolmades are vine-leaf rolls filled with seasoned rice, herbs, and sometimes vegetables. This classic Greek dish is notable for its historical roots dating back centuries through Byzantine and Ottoman culinary traditions. They are typically enjoyed as a flavorful appetizer or light meal by individua...

Gözleme is a traditional Turkish savory flatbread made from thin, hand-rolled yufka dough that is folded around various fillings such as white cheese, spinach, potatoes, or seasoned minced meat. It is cooked on a convex sac griddle, a flat iron plate, and brushed with butter during preparation. Ofte...

Yaprak Sarma is a traditional Turkish dish consisting of a flavorful rice mixture meticulously wrapped in young vine leaves. The method of using the leaves to encase the filling is central to its preparation and has been practiced for centuries. This classic rice dish represents a significant part o...

Patxi’s Stuffed Pizza is a Chicago-style dish featuring a buttery, flaky crust filled with layers of mozzarella cheese, choice of toppings like sausage or pepperoni, and a generous helping of marinara sauce – resulting in a deeply satisfying, substantial meal.

Tlacoyos are an oval-shaped Mexican food made from masa (corn dough) that is stuffed, flattened, and cooked on a comal griddle. The fillings traditionally include refried beans, fava beans, or requesón (fresh cheese), pressed into the dough before cooking. After griddling, tlacoyos are typically top...

Murtabak is a stuffed savory flatbread popular as street food in Malaysia, Singapore, and Saudi Arabia. It is made by folding a thin wheat dough around a filling of spiced minced meat, egg, and onion, which is then pan-fried on a griddle until crispy. Believed to have been introduced to Southeast As...

Murgh Musallam is a traditional Mughlai curry featuring a whole chicken meticulously prepared and cooked. The chicken is stuffed with a flavorful mixture of spiced eggs and minced meat, reflecting historical recipes from the Mughal era. This dish was once prepared for significant celebrations and re...

Martabak is a popular Indonesian street food consisting of thick, stuffed flatbreads. It is broadly divided into two distinct types: a savory version made with a multi-layered, crispy pan-fried dough filled with spiced meat and eggs, and a sweet version baked in a heavy iron pan. The sweet variation...

Bolani is a traditional Afghan flatbread characterized by its thin, crispy crust and savory filling. The unleavened dough is stuffed with ingredients such as mashed potatoes, spinach, lentils, or pumpkin, and then pan-fried until golden. It is widely consumed across Afghanistan as a popular street f...

Sarma is a classic Balkan rice dish featuring fermented cabbage leaves tightly wrapped with seasoned rice and a savory filling of ground meat—typically beef or lamb. This dish reflects centuries of culinary tradition in the region, rooted in Ottoman influences. It’s commonly prepared for special occ...

Sartù di Riso is a traditional Neapolitan baked rice dish shaped like a small timbale. It features a base of seasoned cooked rice meticulously molded around a flavorful filling including meatballs, mushrooms, peas and melted cheese. This rich dish is typically enjoyed by those seeking authentic Neap...

Etli Yaprak Sarma is a traditional Turkish dish featuring vine leaves meticulously wrapped around a filling of seasoned rice and minced meat. This preparation reflects a rich culinary heritage dating back to the Ottoman Empire. It’s commonly enjoyed within Turkish households and represents a signifi...

Tlacoyos de frijol are a traditional Mexican street food consisting of an oval-shaped masa cake made from nixtamalized corn, sometimes utilizing blue corn. The thick dough is stuffed with a filling of refried beans before being flattened and cooked on a comal, a flat griddle. Unlike tortillas, tlaco...

A gordita is a thick Mexican flatbread made from masa dough, its name translating to "chubby" in reference to its squat, plump shape. It is cooked on a griddle or deep-fried, and the resulting pocket is split open to hold various fillings. Typical stuffings include refried beans, crumbled cheese, st...

Pierogi are boiled or fried dumplings traditionally made with a wheat flour dough and stuffed with various fillings. Potato pierogi feature mashed potato combined with cheese, offering a savory and filling meal. This dish is particularly popular in Poland and across Eastern Europe, representing a si...

Tigella, also known as crescentina modenese, is a small, round, leavened flatbread originating from the Emilia-Romagna region of Italy. Traditionally, the dough was cooked between heated terra-cotta or stone discs called tigelle, though modern cast-iron pans are often used today. It features a soft...

Qatayef are Middle Eastern pastries consisting of small dough pockets filled with a sweet mixture of cheese or nuts, typically soaked in syrup flavored with rosewater and orange blossom water after frying.

Inihaw na Bangus is a Filipino grilled milkfish dish in which the fish is stuffed with tomatoes, onions, and ginger before grilling, reflecting milkfish's status as the Philippines' national fish.

Arancini are deep-fried Italian rice balls characterized by their crispy breadcrumb coating and savory fillings. The dish originated in Sicily, where it was developed following the introduction of rice and saffron to the region during the 10th-century Arab rule. The rice is cooked into a stiff risot...

Aloo Paratha is a North Indian whole wheat flatbread stuffed with a savory filling of mashed potatoes, onions, and spices such as cumin and garam masala. It is a staple of Punjabi cuisine and is widely consumed throughout the Indian subcontinent as a hearty breakfast or lunch dish. The stuffed dough...

Samgak gimbap is a triangular Korean rice snack wrapped in seaweed, modeled on Japanese onigiri and widely sold with assorted fillings in convenience stores.

Matambre is a thin Argentine flank cut stuffed with vegetables, hard-boiled eggs, and herbs, then rolled, tied, and grilled or boiled, with the name translating roughly to 'hunger killer.'

Giordano's is a Chicago-based pizzeria chain founded in 1974 by brothers Efren and Joseph Boglio, best known for its Chicago-style stuffed deep-dish pizza. The signature stuffed pizza features two layers of dough with a thick layer of mozzarella cheese between them, topped with chunky tomato sauce a...

Armadillo eggs are a Texas BBQ specialty of jalapeños stuffed with cream cheese, wrapped in sausage meat, and smoked until the pork casing forms a crisp, caramelized exterior.

Botillo del Bierzo is a smoked, semi-cured pork product from the Bierzo comarca in León, Spain, made from pork rib bones, backbone, tail, and various offal cuts seasoned with paprika, garlic, and salt. The mixture is stuffed into large natural casings, smoked over oak, and semi-cured for several wee...

Ukrainian varenyky are traditional crescent-shaped dumplings made from a simple unleavened dough of flour, water, and salt. In their popular potato variation, the dough is filled with a mixture of seasoned mashed potatoes and sautéed onions, though variations may also include farmer's cheese. The du...