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A plate of golden-brown crispy pizza rolls (börek) with a breadcrumb coating.

Crispy Turkish Pizza Rolls with Breadcrumb Crust (Pizza Böreği)

A delicious fusion of Turkish börek and Italian pizza. These phyllo rolls are filled with sucuk, cheese, and a zesty tomato sauce, then baked until ultra-crispy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Turkish
Calories: 362
Ingredients Equipment Method Video Notes

Ingredients
  

For the Filling & Wraps
  • 6-8 sheets Fresh phyllo sheets (yufka)
  • ½ cup Turkish garlic sausage (sucuk)
  • ½ cup Green or red bell pepper
  • 1 medium Tomato
  • 1 cup Shredded kashar cheese (or mozzarella)
For the Pizza Sauce
  • ½ cup Tomatoes
  • 1 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 2-3 tbsp Olive oil
For the Coating
  • 1 large Egg, beaten
  • 1 cup Fine breadcrumbs

Equipment

  • Pastry Brush: To apply the egg wash or water for sealing.
  • Large Non-Stick Skillet: For a perfect, even fry.
  • Tongs: To flip the rolls easily without piercing the dough.
  • Paper Towels: To drain any excess oil after frying.

Method
 

  1. Spread a thin layer of the tomato sauce over each phyllo triangle.
    Applying a thin layer of tomato-thyme sauce onto a phyllo triangle sheet.
  2. Place a generous spoonful of the pizza filling on the wide end of the triangle. Fold the edges inward and roll it up snugly, but not too tight.
    Rolling a phyllo triangle filled with pizza ingredients like a cigarette roll.
  3. Dip each roll first into the beaten egg, then roll it in the breadcrumbs until fully coated.
    Dipping the phyllo rolls into beaten egg and then into a bowl of breadcrumbs.
  4. Arrange the rolls on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) until they are golden brown and crispy (about 20-25 minutes).
    Arranging breadcrumb-coated pizza rolls on a parchment-lined baking sheet.
  5. Serve hot while the cheese is still melty and the crust is at its crispiest!
    Taking the crispy, golden-brown pizza rolls out of the oven.

Video

Notes

Traditional Turkish yufka sheets are much larger than standard US phyllo dough. If using US store-bought phyllo, layer 2 sheets together per roll to prevent tearing and create a crispier crust.