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!
Directions
- 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.
