Pizza Empanadas: Homemade Handheld Pockets of Flavor

Pizza Empanadas: Your New Favorite Handheld Meal

Hey there, friends! It’s Hailee, your favorite cozy food blogger, back with another drool-worthy recipe that’s about to become a new staple in your kitchen. Today, I’m sharing my go-to recipe for Pizza Empanadas – the perfect fusion of two of my all-time favorite comfort foods.

It all started a few weeks ago when I was craving a cheesy, saucy slice of pizza, but I just didn’t have the energy to go through the whole rigamarole of making dough, waiting for it to rise, rolling it out, and then baking a whole pie. You know those days where you just want something quick, easy, and satisfying? That was me.

As I rummaged through my fridge and pantry, trying to figure out a shortcut, my eyes landed on a package of empanada wrappers I had picked up on a whim the week before. “Aha!” I thought to myself, “Why not stuff those little pockets of dough with all the classic pizza toppings?” And just like that, my Pizza Empanadas were born.

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Why This Recipe Works (and Why You’ll Love It!)

These Pizza Empanadas are the ultimate fusion food – all the flavors of a classic pepperoni pizza, wrapped up in a perfectly portable, hand-held package. They’re like a little hug for your taste buds, with a delightfully flaky crust, a savory tomato-y filling, and gooey melted cheese in every bite.

But what I love most about this recipe is how easy and customizable it is. You can whip up a batch in under an hour, with minimal prep work, and then have a whole tray of tasty, satisfying snacks or mini-meals ready to go. Plus, the empanada format means you can get creative with all sorts of different pizza toppings and flavors. It’s the perfect recipe for busy weeknights, game days, or anytime the pizza craving strikes!

Ingredients

1 package (about 12-15 wrappers) refrigerated empanada dough or discos
1 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup diced pepperoni (or your favorite pizza toppings!)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Pinch of red pepper flakes (optional, for a little kick)

Hailee’s Tip: Look for empanada wrappers or discos in the refrigerated or frozen section of your grocery store. They’re usually near the other Latin American ingredients. If you can’t find them, you can also use wonton wrappers or make your own dough!

Optional Add-Ins and Variations

The beauty of Pizza Empanadas is that you can easily customize them to suit your tastes or the occasion. Here are some fun ideas to try:

Veggie-Loaded: Sauté some diced bell peppers, onions, mushrooms, or spinach to add extra veggies to the filling.
Meat Lover’s: In addition to (or instead of) the pepperoni, you can add cooked Italian sausage, ground beef, or diced ham.
Supreme Pizza: Top your empanadas with pepperoni, sausage, bell peppers, onions, and black olives for a Supreme Pizza-inspired twist.
BBQ Chicken: Shredded BBQ chicken, mozzarella, and diced red onion makes a delicious pizza-inspired empanada.
Breakfast Empanadas: Scramble some eggs, add crumbled bacon or sausage, and top with cheddar cheese for a breakfast-themed treat.

Step-by-Step Method

Alright, let’s get cooking! Here’s how to make my famous Pizza Empanadas:

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a medium bowl, combine the marinara sauce, mozzarella cheese, Parmesan cheese, pepperoni, oregano, garlic powder, and red pepper flakes (if using). Mix well until fully incorporated.
Hailee’s Tip: Taste the filling and adjust the seasoning to your liking. I like to add a little extra oregano and garlic powder for maximum pizza flavor.
Working with one empanada wrapper at a time, place about 2-3 tablespoons of the filling in the center. Moisten the edges of the wrapper with a little water, then fold the dough over to create a half-moon shape. Use a fork to crimp and seal the edges.
What I Messed Up At First: Make sure you don’t overstuff the empanadas, or they’ll be prone to leaking and bursting open in the oven. Start with a smaller amount of filling and work your way up.
Arrange the filled empanadas on the prepared baking sheet, making sure they’re not touching.
Bake for 18-22 minutes, or until the empanadas are golden brown and the cheese is melted and bubbly.
Remove the Pizza Empanadas from the oven and let them cool for a few minutes before serving. Enjoy hot, with extra marinara sauce for dipping if desired.

Common Mistakes to Avoid

Here are a few tips to help you avoid the most common pitfalls when making Pizza Empanadas:

Don’t overstuff the empanadas. As I mentioned before, it’s easy to get a little heavy-handed with the filling, but that can lead to leaks and bursts in the oven. Start with a smaller amount and work your way up.
Be gentle when sealing the edges. Use a fork to crimp and seal the empanadas, but don’t press too hard or you might end up with a cracked or broken crust.
Watch the baking time. Keep an eye on your empanadas in the oven, as the baking time can vary depending on your oven and the thickness of the dough. You want them to be golden brown, not burnt.

My Tested Substitutions

If you’re missing an ingredient or want to switch things up, here are some of my favorite substitutions for Pizza Empanadas:

Dough: As I mentioned, you can use wonton wrappers or make your own empanada dough if you can’t find the pre-made discos. Just keep in mind that homemade dough may require a slightly longer baking time.
Cheese: In addition to (or instead of) mozzarella, you can use provolone, Monterey Jack, or even a blend of Italian cheeses.
Meat: Swap out the pepperoni for cooked Italian sausage, ground beef, or diced ham. You can even use a combination of meats.
Sauce: While marinara is the classic choice, you can also use pizza sauce, pesto, or even barbecue sauce for a different flavor profile.

How to Customize This Recipe

The great thing about Pizza Empanadas is that they’re incredibly versatile. You can easily adapt them to suit different dietary needs, occasions, or personal preferences. Here are some ideas to get you started:

Gluten-Free: Use gluten-free empanada wrappers or wonton wrappers to make this recipe celiac-friendly.
Vegetarian: Skip the meat and load up your empanadas with sautéed veggies, mushrooms, and extra cheese.
Appetizer Party: Make mini-sized empanadas for a fun, handheld appetizer that’s perfect for game days or holiday gatherings.
Weeknight Meal: Serve a few larger empanadas with a fresh salad or roasted veggies for a quick and satisfying dinner.

Serving Ideas

These Pizza Empanadas are the ultimate versatile meal or snack. Personally, I love to enjoy them as a quick and easy lunch, paired with a crisp salad or a side of roasted broccoli. But they also make a fantastic appetizer or game day treat, especially when served with extra marinara sauce for dipping.

And don’t forget, Pizza Empanadas are equally delicious at breakfast, too! Try serving them alongside scrambled eggs and fresh fruit for a hearty, handheld morning meal.

Meal Prep & Storage Instructions

One of the best things about Pizza Empanadas is that they’re super easy to make ahead and store for later. Here’s how I recommend handling the prep and storage:

Assemble the empanadas up to 2 days in advance, then bake them fresh when you’re ready to serve. Store the unbaked empanadas in an airtight container in the fridge until you’re ready to bake.
Baked empanadas will keep in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes, until hot and crispy.
You can also freeze the baked empanadas for up to 2 months. Let them cool completely, then transfer to a baking sheet and freeze until solid. Once frozen, transfer to an airtight container or ziplock bag. Reheat directly from frozen in the oven.

Nutritional Breakdown

Each Pizza Empanada contains approximately:

Calories: 200
Protein: 10g
Carbohydrates: 18g
Fat: 11g
Fiber: 2g

Final Thoughts

There you have it, my friends – the tastiest, most portable pizza-inspired snack you’ll ever meet. I hope you’ll give these Pizza Empanadas a try and let me know what you think! They’re the perfect solution for those pizza cravings, and I know you’re going to love how easy and customizable they are.

So what are you waiting for? Grab those empanada wrappers and get cooking! And don’t forget to follow me on HaileeRecipes on Pinterest for more delicious recipe inspiration.

Happy cooking, and enjoy every bite!

– Hailee

**Ingredients**
* 1 package (about 12-15 wrappers) refrigerated empanada dough or discos
* 1 cup marinara or pizza sauce
* 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 cup diced pepperoni (or your favorite pizza toppings!)
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* Pinch of red pepper flakes (optional, for a little kick)

**Equipment**
* Prep Time: 20 minutes
* Cook Time: 18-22 minutes
* Total Time: 40 minutes

**Method**
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the marinara sauce, mozzarella cheese, Parmesan cheese, pepperoni, oregano, garlic powder, and red pepper flakes (if using). Mix well until fully incorporated.
3. Working with one empanada wrapper at a time, place about 2-3 tablespoons of the filling in the center. Moisten the edges of the wrapper with a little water, then fold the dough over to create a half-moon shape. Use a fork to crimp and seal the edges.
4. Arrange the filled empanadas on the prepared baking sheet, making sure they’re not touching.
5. Bake for 18-22 minutes, or until the empanadas are golden brown and the cheese is melted and bubbly.
6. Remove the Pizza Empanadas from the oven and let them cool for a few minutes before serving. Enjoy hot, with extra marinara sauce for dipping if desired.

**Nutrition** (per serving)
* Calories: 200
* Protein: 10g
* Carbohydrates: 18g
* Fat: 11g
* Fiber: 2g

**Notes**
These Pizza Empanadas are perfect for meal prepping! Assemble them up to 2 days in advance and bake them fresh when you’re ready to serve. Baked empanadas will also keep in the fridge for up to 4 days or in the freezer for up to 2 months.