Description
Back to School means it’s time for meals that are quick, comforting, and easy to pack, like these Two-Cheese Pizza Empanadas made with Real California Mozzarella and Cheddar.
Ingredients
Scale
- 4 frozen empanada discs, thawed
- 1 egg, beaten
- ¼ cup pizza sauce, plus more for dipping
- ¼ cup Real California Shredded Mozzarella
- 1 large mushroom, sliced
- 1 tablespoon mini pepperoni
- 2 tablespoons Real California Shredded Cheddar
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Place empanada discs on prepared baking sheet and brush the edges with beaten egg.
- Spread 1 tablespoon pizza sauce on each empanada disc. Top with a tablespoon mozzarella.
- Place 2-3 mushroom slices on two empanada discs. Divide mini pepperoni between the other empanada discs.
- Top each empanada disc with ½ tablespoon cheddar. Fold dough over filling and crimp with a fork to seal. Brush tops of empanadas evenly with egg then sprinkle remaining cheddar on top.
- Bake for 20 minutes or until golden brown. Serve.