Heat oven to 375°F for F. Coat 2 large baking sheets with nonstick spray.
In a small bowl, stir together ricotta, mozzarella, pepperoni and seasoning.
Spread 1 dough disk on a work surface. Brush rim with egg. Dollop 2 tablespoons filling into center; fold dough over to form half-moon shape. Press edge together firmly and seal completely with the tines of a fork. Repeat using remaining ingredients.
Transfer empanadas to prepared baking sheets. Brush tops with egg.
Bake at 375°F for F for 20 minutes or until lightly browned. Remove to rack to cool.
