Cheese-Filled Empanadas

Cheese-Filled Empanadas
Servings: 10 Prep 10 mins Bake 375°F 20 mins


  • 1 cup part-skim-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped turkey pepperoni
  • 1/2 teaspoon Italian seasoning
  • 1 14 ounce package frozen empanada wrappers (such as Goya), thawed
  • 1 egg, lightly beaten

Make It

1. Heat oven to 375 degrees F for F. Coat 2 large baking sheets with nonstick spray.

2. In a small bowl, stir together ricotta, mozzarella, pepperoni and seasoning.

3. 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.

4. Transfer empanadas to prepared baking sheets. Brush tops with egg.

5. Bake at 375 degrees F for F for 20 minutes or until lightly browned. Remove to rack to cool.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 195, Fat, total (g): 9, chol. (mg): 46, carb. (g): 21, fiber (g): 1, pro. (g): 9, sodium (mg): 376, Percent Daily Values are based on a 2,000 calorie diet.