Crispy empanada dough is stuffed with mozzarella, pepperoni, and pizza sauce for a fun snack everyone will devour! Pizza Empanadas are sure to be a new family favorite!
Preheat the oven to 375°F and prepare a large baking sheet with parchment paper (or spray with nonstick spray). Set aside.
Lay empanada wrappers on a clean work surface. Add 2 tablespoons of pizza sauce to the center of each wrapper, leaving a 1-inch border on all sides.
Sprinkle a heaping tablespoon of cheese over the sauce, and add 4 - 6 pepperoni slices (however many can fit without crowding) on top.
Fold the empanada in half, and press the edges together. Twist the edges to form the classic empanada look, or press a fork into the edges like a pie crust. (If you are making large batches of empanadas, you may want to use an empanada press.) Lay the empanadas evenly out on the prepared baking tray, leaving a little space between them for spreading.
Whisk the egg and water together in a small bowl, and then brush it over the top of each empanada. Bake for 25 to 27 minutes, or until the tops are a light golden color.
Remove the empanadas from the oven, and let them cool for 5 - 10 minutes before serving them with extra pizza sauce or ranch dressing, if desired.
Notes
Empanada Wrapper Note:
You can use store bough empanada dough in place of my homemade empanada dough if you prefer to save time.
You can also substitute pre-made, unbaked pie crust in a pinch. Just cut it into 6-inch circles, and adjust the baking time to 20 - 25 minutes, until light and golden on top.
How to Store and Reheat Pizza Empanadas
You can store your empanadas in the refrigerator for up to five days, sealed in an airtight container or a large zip-top bag.
I recommend reheating in the air fryer at 325°F for several minutes, rather than the oven. This helps them get really crispy, but the oven is fine, too!
Can I Freeze These?
If you’d like to freeze them, it’s best to freeze them unbaked. Just wrap the assembled empanadas one by one in plastic wrap, and then in a layer of foil. Store in a freezer bag in the freezer, for up to 3 months.
Frozen empanadas can be baked straight from the freezer! Just add an extra 5 minutes or so to the baking time.