Pizza Empanadas

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

• 1 dozen store-bought empanada dough discs
• 1 beaten egg
• 8 oz. Tropical Queso Blanco, shredded
• 3/4 cup Marinara/pizza sauce
• 12 slices Salami Especial

Preparation

1. Preheat the oven to 350°F.
2. Cube the 12 slices of Salami Especial and fry in a pan until slightly browned.
3. Combine shredded Queso Blanco and marinara sauce in a bowl.
4. Separate one dough disc; top with cheese and marinara mix and fried, cubed salami.
5. 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.
6. 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.
7. Place it on a greased oven sheet and repeat the process with the rest of the discs.
8. Brush all closed discs with beaten egg and bake for 20 to 30 minutes or until the dough is golden brown.
9. Remove from the oven and let cool for about 10 minutes before serving.