Directions

1. PREHEAT oven to 400 degrees F. Grease a large rimmed baking sheet
2. 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.
3. 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.
4. BAKE until golden and set up, 20 to 22 minutes. Let cool 5 to 10 minutes before serving.