These super-easy kid-friendly “empanadas” come together in a snap because they’re made with purchased dough. We’ve filled them up with pepperoni, Cabot cheddar and tomato for classic pizza flavors in a tidy hand-held pastry!
2 small Roma tomatoes
5 ounces Cabot Seriously Sharp Cheddar, shredded (about 1⅓ cups)
½ cup Marinara sauce
½ cup, diced pepperoni
King Arthur All-Purpose Flour for dusting
2 14-ounce boxes chilled refrigerated pie dough, 4 rounds
1 egg yolk
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Prep: 25 mins | Cook: 20 mins | Total: 45 mins
PREHEAT oven to 400 degrees F. Grease a large rimmed baking sheet
CUT Roma tomatoes in half along the equator and squeeze out the seeds. Remove core and finely chop the tomatoes. Stir the tomatoes, Cabot cheddar, marinara and pepperoni in a medium bowl.
DUST work surface with flour. Cut six 5½-inch rounds out of the dough and lay on the floured surface. Spoon tomato mixture onto the center of each round, dividing evenly, about ¼ cup each. Fold rounds over to make half moon shape and crimp edges to seal, using a fork if desired. Brush yolk over empanadas and transfer to the prepared baking sheet with a metal spatula.
BAKE until golden and set up, 20 to 22 minutes. Let cool 5 to 10 minutes before serving.
Recipe and photo courtesy of Katie Webster.