There’s something magical about biting into a warm, crispy empanada and getting that perfect mix of gooey cheese and savory pepperoni. These Cheesy Pepperoni Empanadas are the ultimate comfort food—think of them as a fun, handheld version of a pizza pocket but with a deliciously flaky crust. Perfect for snacking, game nights, or just treating yourself to something downright delicious.
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Trust me, once you try these, they’ll become a regular in your kitchen. Let’s dive in!
Why You’ll Love Cheesy Pepperoni Empanadas
Versatile: Whether you need a quick snack, a party appetizer, or a satisfying meal, these empanadas fit the bill.
Budget-Friendly: Uses pantry staples like cheese, pepperoni, and dough—no fancy ingredients required.
Quick and Easy: No complicated steps, just simple mixing, filling, and baking.
Customizable: Swap out the pepperoni for mushrooms, sausage, or your favorite pizza toppings.
Crowd-Pleasing: Kids and adults alike will love these crispy, cheesy bites.
Ingredients in Cheesy Pepperoni Empanadas
Empanada Dough: The golden, flaky shell that holds everything together. You can use store-bought dough or make your own for extra flavor.
Mozzarella Cheese: Melts into gooey perfection inside the empanadas. You can also mix in some cheddar for a sharper bite.
Pepperoni: Brings that classic pizza flavor with a bit of spice and smokiness.
Marinara Sauce: Adds a rich, tangy kick to balance out the cheesy goodness.
Egg Wash: Brushed over the empanadas for a beautifully golden, crispy finish.
Seasonings: A touch of garlic powder, Italian seasoning, and a pinch of salt enhance the flavors.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C). This ensures the empanadas bake evenly to crispy perfection.
Prepare the Dough: Roll out the empanada dough on a lightly floured surface and cut into circles using a round cutter or a glass.
Fill the Empanadas: Place a spoonful of marinara sauce in the center of each dough circle. Add shredded mozzarella and a few slices of pepperoni.
Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to seal completely.
Apply Egg Wash: Brush the tops of the empanadas with a beaten egg for a golden, crispy finish.
Bake: Arrange the empanadas on a lined baking sheet and bake for 18–22 minutes, or until golden brown.
Cool and Serve: Let them rest for a few minutes before digging in. Serve with extra marinara sauce for dipping!
How to Serve Cheesy Pepperoni Empanadas
With a Side Salad: A fresh, crisp salad balances out the richness of the empanadas.
With Dipping Sauces: Try ranch, garlic butter, or a spicy sriracha mayo for an extra burst of flavor.
As a Party Appetizer: Serve them on a platter with different dips for a fun, shareable snack.
Additional Tips
Make Ahead: Prep and assemble the empanadas in advance, then store them in the fridge until ready to bake.
Spice It Up: Add crushed red pepper flakes or jalapeños for extra heat.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unbaked empanadas for up to 3 months. Bake straight from frozen, adding a few extra minutes.
FAQ
Q1: Can I use store-bought pizza dough instead of empanada dough?
A1: Absolutely! Pizza dough works well, but it’ll be a bit chewier than traditional empanada dough.
Q2: Can I make these in an air fryer?
A2: Yes! Air fry at 375°F for about 10–12 minutes, flipping halfway through.
Q3: What’s the best cheese for empanadas?
A3: Mozzarella is a great choice, but feel free to mix in provolone or Parmesan for extra depth.
Q4: Can I add vegetables?
A4: Of course! Chopped bell peppers, mushrooms, or olives make great additions.
Q5: Can I use whole wheat dough?
A5: Yes, but keep in mind it will be a bit denser than traditional dough.
Q6: How do I prevent the empanadas from opening while baking?
A6: Make sure to press the edges firmly and use a fork to crimp them well. A little water on the edges before sealing can also help.
Q7: Can I fry these instead of baking?
A7: Yes! Fry in hot oil (350°F) for 2–3 minutes per side until golden brown.
Q8: What’s the best way to reheat them?
A8: Reheat in the oven at 350°F for 5–7 minutes to keep them crispy. Avoid microwaving, as it can make them soggy.
Q9: Can I use a different type of meat?
A9: Definitely! Try cooked sausage, shredded chicken, or even bacon.
Q10: Can I make mini versions for appetizers?
A10: Yes! Just cut smaller circles of dough and adjust the filling accordingly. Bake for 12–15 minutes instead.
Final Thoughts
Cheesy Pepperoni Empanadas are the perfect balance of crispy, cheesy, and savory—basically everything you could want in a bite-sized snack. Whether you’re making them for a party, a weeknight treat, or just because, they’re guaranteed to be a hit.
Print
Cheesy Pepperoni Empanadas
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 empanadas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Description
These cheesy pepperoni pizza empanadas combine the flavors of classic pizza with a crispy, golden empanada shell. Filled with pepperoni, mozzarella, provolone, and marinara sauce, these handheld treats make a perfect appetizer or snack. Serve with your favorite dipping sauce for extra flavor!
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/8 cup warm water
- 1 tsp vinegar
- 1/2 tsp salt
- Cornstarch, for dusting
For the Filling:
- 8 oz pepperoni, diced
- 4 slices provolone cheese, diced
- 1 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 cup marinara sauce
- 1 tsp Italian seasoning
For Frying:
- 4 cups vegetable oil
Instructions
-
Make the Dough:
- In a food processor, blend flour, water, vinegar, and salt until a soft ball forms.
- Transfer the dough to a clean surface, cover with a towel, and let rest for 20 minutes.
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Prepare the Dough Rounds:
- Divide the dough in half and roll it out into a thin sheet using a rolling pin or pasta roller.
- Use a 3-inch round cutter to cut out dough circles.
- Dust each round with cornstarch and stack them to prevent sticking.
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Make the Filling:
- Dice the pepperoni and provolone cheese.
- In a bowl, mix pepperoni, provolone, mozzarella, Parmesan, marinara sauce, and Italian seasoning.
-
Assemble the Empanadas:
- Place a few tablespoons of filling onto each dough round.
- Moisten the edges of the dough with water, fold over, and seal shut with a fork.
- Repeat for all dough rounds.
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Fry the Empanadas:
- Heat vegetable oil to 365°F (185°C).
- Fry 4-5 empanadas at a time for 3-5 minutes, flipping halfway, until golden brown.
- Drain on a paper towel-lined sheet pan.
-
Serve & Enjoy:
- Serve warm with extra marinara sauce or your favorite dipping sauce.
Notes
- Baking Option: Bake at 400°F (200°C) for 20 minutes until golden brown for a lighter version.
- Air Fryer Option: Brush with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Make-Ahead: Freeze assembled empanadas before frying and cook straight from frozen.
Nutrition
- Serving Size: 1 empanada
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 12 g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg