Season 11 - Lunch / S11L07
Empanadillas de Pizza (Pizza Turnovers)
Story
Don Luis still remembers the first time he gave his grandson one of these cheesy delights. It was a hot summer day, and the smell of fried dough filled the air as salsa music played softly in the background. With each bite, the little one’s eyes got wider — melted cheese stretching like a string from one side of the plate to the other. Abuelo! It’s like a pizza that wants to be a taco!” he shouted, dancing around the kitchen. Don Luis just laughed, wiping his hands on his leather-accented apron, proud that another generation had fallen in love with the crispy, cheesy joy of empanadillas de pizza. Time & Nutrition
Ingredients
- 8 empanadilla discs (pre-made or homemade) 🥟
- 1 cup shredded mozzarella cheese 🧀
- 1 cup pizza sauce or marinara 🍅
- 16 slices of pepperoni or cooked ham (optional) 🍖
- 1 tsp dried oregano 🌿
- 1 tsp garlic powder 🧄
- Oil for frying (vegetable or canola) 🛢
- Optional: extra sauce for dipping 🎯
Instructions
- 1Lay out your empanadilla discs on a clean surface. If they’re frozen, let them thaw for 10 minutes.
- 2Spread a spoonful of pizza sauce on one half of each disc (leave room on the edges).
- 3Sprinkle cheese on top of the sauce and add 2 slices of pepperoni or ham.
- 4Add a pinch of oregano and garlic powder to boost the flavor.
- 5Fold the discs over to make half-moon shapes. Press the edges with a fork to seal them tight.
- 6Heat oil in a pan over medium-high heat (about 350°F/175°C).
- 7Fry 2–3 empanadillas at a time until golden brown on both sides (about 2–3 minutes per side).
- 8Place on a paper towel-lined plate to drain excess oil.
- 9Let cool slightly before serving with a side of pizza sauce. 🍕✨
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →