If you are craving something warm and gooey, you found it.
These baked mozzarella empanadas are the ultimate comfort food. They are perfect for cold winter nights. You can have them ready in under an hour. This is one of those recipes you will make on repeat.
Why You Will Love These Baked Mozzarella Empanadas
These are incredibly easy because we use pre-made dough. No messy frying is required here. They are a huge hit for game day snacks. Your family will love the crispy crust. It is a reliable recipe for busy nights.
You get a perfect cheese pull every single time. The blend of cheeses makes them extra savory. They are also much lighter than fried versions. You can prep them ahead of time for parties. They stay perfectly crispy in the oven.
How This Comes Together
We mix two types of cheese for the best flavor. Then we stuff the dough discs and seal them tightly. A quick egg wash gives them a beautiful golden shine. Even beginners can master this in one try. The oven does all the hard work for you.
What You Will Need
You only need a few simple ingredients for these cheesy delights.
- 12 pre-made empanada dough discs, thawed
- 3 cups low-moisture part-skim mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 large egg
- 1 tablespoon water
- 1/2 teaspoon sea salt
Step-By-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the shredded mozzarella, Monterey Jack, oregano, and garlic powder.
- Place one dough disc on a flat surface and spoon 3 tablespoons of cheese in the center.
- Fold the dough over the filling to create a half-moon shape.
- Press the edges together firmly to seal the cheese inside.
- Use the tines of a fork to crimp the edges of the dough.
- Arrange the empanadas on the prepared baking sheet, spaced 1 inch apart.
- In a small bowl, whisk the egg and water to create an egg wash.
- Brush the top of each empanada with the egg wash and sprinkle with sea salt.
- Bake for 20 to 25 minutes until the pastry is puffed and deep golden brown.
- Rest for 5 minutes to allow the cheese to set slightly before serving.
How to Serve It
Serve these while they are hot and fresh. They look amazing on a large wooden platter. You can pair them with a spicy marinara sauce. A fresh chimichurri also works very well. They are a great addition to any winter spread.
For a full meal, add a light side salad. They are perfect for casual hosting with friends. Your guests will love the crunchy texture. They disappear fast at any party.
Leftovers and Storage
Store any leftovers in an airtight container. They stay fresh in the fridge for three days. You can also freeze them before or after baking. Reheat them in the oven to keep them crispy. Avoid using the microwave if you want maximum crunch. They make a fantastic quick lunch the next day.
Make It Even Better (Pro Tips)
- Do not overfill the discs or they will burst.
- Always use low-moisture mozzarella to prevent sogginess.
- Make sure your dough is at room temperature before folding.
- Crimp the edges twice to ensure a tight seal.
- The egg wash is the secret to that beautiful color.
- Add a pinch of red pepper flakes for a spicy kick.
- Prepare a big batch for your next winter game day.
- Let them rest so the cheese does not run out.
Easy Ways to Change It Up
- Add mini pepperoni slices for a pizza-style empanada.
- Use sharp cheddar for a bolder cheese flavor.
- Include diced jalapeños for some extra heat.
- Try a gluten-free dough to accommodate dietary needs.
- Sprinkle everything bagel seasoning on top for extra texture.
Quick Questions
Can I use different types of cheese?
Yes, you can use any melting cheese you like. Gouda or mild provolone are great options. Just ensure they are shredded for even melting.
Why did my empanadas leak in the oven?
This usually happens if the edges are not sealed tightly. Be sure to use a fork to crimp them well. Do not overstuff the dough with cheese.
Can I make these in an air fryer?
Yes, you can air fry them at 375°F for 8-10 minutes. Flip them halfway through for even browning. They come out very crispy this way.
I hope you love these cheesy empanadas as much as my family does. They are the perfect simple snack for any occasion. Give them a try tonight!
— Ethan
Ultra-Cheesy Baked Mozzarella Empanadas
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the shredded mozzarella, Monterey Jack, oregano, and garlic powder until evenly distributed.
- Place one dough disc on a clean, flat surface and spoon approximately 3 tablespoons of the cheese mixture onto the center.
- Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal.
- Use the tines of a fork to crimp the edges of the dough, ensuring a complete seal to prevent leakage during baking.
- Arrange the assembled empanadas on the prepared baking sheet, spaced at least 1 inch apart.
- In a small bowl, whisk the egg and water to create an egg wash.
- Lightly brush the top of each empanada with the egg wash and sprinkle with sea salt.
- Bake for 20 to 25 minutes until the pastry is puffed and deep golden brown.
- Remove from the oven and rest for 5 minutes to allow the cheese to set slightly before serving.
