PIZZA EMPANADA RECIPES

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PIZZA EMPANADA RECIPE - FOOD.COM



Pizza Empanada Recipe - Food.com image

I ate so many of these when I was a kid! They are so so good. Courtesy of Héctor Rodriguéz @ about.com.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 9-12 serving(s)

Number Of Ingredients 11

3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening
1 (15 ounce) can pizza sauce
2 cups shredded mozzarella cheese or 2 cups pizza cheese
1 1/2 cups pepperoni (diced or sliced)
oil (for frying)

Steps:

  • In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
  • In a separate bowl, mix together the 3 cups of flour and salt.
  • Cut the shortening into the flour mix with a pastry blender or two butter knives.
  • Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
  • Mix the wet and dry ingredients with a fork until it becomes stiff.
  • Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
  • Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
  • After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
  • Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
  • Filling:.
  • Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
  • Sprinkle a spoonful of shredded cheese onto the pizza sauce.
  • Place a couple slices of pepperoni on top of the cheese.
  • Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
  • Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
  • Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.

Nutrition Facts : Calories 309.2, FatContent 11.9, SaturatedFatContent 4.7, CholesterolContent 43.2, SodiumContent 656.7, CarbohydrateContent 37.7, FiberContent 1.3, SugarContent 4.6, ProteinContent 11.8

PIZZA EMPANADAS RECIPE - FOOD FANATIC



Pizza Empanadas Recipe - Food Fanatic image

There’s nothing traditional about these pizza empanadas, but they’re a fun combination of Italian and Hispanic cuisine! Empanada dough is filled with mozzarella, pepperoni and pizza sauce, then fried until hot and golden.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 4

10 empanadas dough discs
1/4 cup pizza sauce, plus more for dipping
8 ounces mozzarella cheese, shredded or thinly sliced
2 ounces mini pepperoni

Steps:

  • On one empanada round, spread 1 teaspoon of pizza sauce down the center. Top with about 2 tablespoons shredded mozzarella cheese (or 2 thin slices), and 1 tablespoon of pepperoni. Fold over dough in half and press edges to seal. Crimp edges with a fork. Repeat with remaining ingredients. To cook, heat 1/2 inch of oil in a frying pan over medium heat. Add empanadas to pan, but do not over-crowd. Cook for about 2 minutes, or until golden brown. Flip empanada and cook for another 2 minutes. Drain on paper towels. Continue process until all the empanadas have been fried. Serve with extra pizza sauce, for dipping.  

Nutrition Facts : ServingSize , Calories 218 calories, FatContent 9 g, CarbohydrateContent 23 g, FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 3 g, SodiumContent 271 mg, SugarContent 0 g

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