These Pizza Empanadas—or empanadillas, as they’re called in Puerto Rico—are filled with tomato sauce, Tropical Salami Especial, and Queso Blanco for a true pizza experience made for empanada lovers. They’re fun to make together with your family, and they’re easily baked in the oven, making them perfect for parties, gatherings, or a cozy weekend treat.
Ingredients
Preparation
- Preheat the oven to 350°F.
- Cube the 12 slices of Salami Especial and fry in a pan until slightly browned.
- Combine shredded Queso Blanco and marinara sauce in a bowl.
- Separate one dough disc; top with cheese and marinara mix and fried, cubed salami.
- Lightly wet with water the edge of one half of the disk, then seal it by folding the empanada in half, making the wet edge meet the dry. Apply a little bit of pressure on the edge to help the dough stick together.
- With the tip of a fork, gently mark the edge of the empanada. Don’t put too much pressure to avoid cutting or piercing the dough.
- Place it on a greased oven sheet and repeat the process with the rest of the discs.
- Brush all closed discs with beaten egg and bake for 20 to 30 minutes or until the dough is golden brown.
- Remove from the oven and let cool for about 10 minutes before serving.
