Recipe for Delicious Pepperoni Pizza with Empanadas

Last Updated on March 6, 2024

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Empanadas can be many things – meals, snacks, fancy appetizers or even desserts – depending on what’s there and the size. In this case, these empanadas are filled with pizza ingredients – mozzarella cheese, tomato sauce and pepperoni. You can fill them with whatever pizza toppings you like – cooked and crumbled sausages (such as chorizo), onions, black olives, anchovies, etc

These empanadas are similar to kalzones (stuffed pizzas) , except that the empanada dough is much softer , flakier and less chewy than the pizza crust dough usually used to make kalzones. I like to make these empanadas on the small side and serve them as a meal that includes extra marinara sauce for dipping.

What you need

1 recipe empanada dough 8 oz whole milk mozzarella cheese 4 oz cheddar cheese 1/4 cup Parmesan cheese (grated) 1/2 cup pizza sauce or marinara sauce (extra for dipping if desired) 4 oz pepperoni 1 egg

How to make it

Prepare the empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes. Transfer the mozzarella and cheddar cheese and place in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of marinara sauce and mix well. Preheat oven to 400 degrees. Divide the empanada dough into about 20 smaller pieces (about 50 g) and carefully pull each piece into a ball. On a lightly floured surface, take one ball of dough and roll it out into a 4-5 inch diameter circle. Place one tablespoon of cheese and one pepperoni (or other choice) in the center of the dough circle. Gently fold the circle in half to form a crescent shape, closing the edges firmly with your fingers. Curl the edge over itself decoratively (see how to fill and shape empanadas ). Place the empanada on the cookie sheet. Repeat with the remaining dough balls. Mix the egg yolk with 1 tablespoon of water. Lightly brush egg mixture into tops and sides of empanadas. Sprinkle empanadas with remaining grated Parmesan cheese. Place the empanadas in the oven and bake until thin, shiny and golden brown – about 20-25 minutes. Serve warm for dipping in the marinara sauce.

Note: Empanadas can be stored in the fridge or freezer and reheated in the oven, wrapped in foil. Or reheat them in the microwave (the cream will be less flaky, but still good).