Pepperoni Pizza Recipe

Make dough

In a large mixing bowl combine 2 cups masarepa with 1 tsp salt. Gradually add 1 1/4 cups warm water and 1 tbsp vegetable oil while mixing with your hand or a spoon until a soft, smooth, non-sticky dough forms. Dough should be moist but not crumbly; if too dry add up to 2 tbsp more water, if too sticky add a bit more masarepa (1 tbsp at a time). Let rest 5 minutes covered with a damp towel.

Divide the dough into 8 equal portions (about golf-ball size). Keep covered to prevent drying while you prepare filling.

Prepare filling

In a medium bowl combine 2 cups shredded mozzarella, 1 cup chopped pepperoni, 1/2 cup pizza sauce, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/4 tsp salt and 1/4 tsp black pepper. Stir until evenly combined. Taste a small amount of the mixture (if safe) and adjust seasoning as desired.

If using larger mozzarella balls, cut into small pieces so the filling will melt evenly and fit inside the empanada.

Form empanadas

Lightly dust a sheet of plastic wrap or a tortilla press dusted with 1/4 cup flour. Place one dough ball between two pieces of plastic wrap and flatten with a small plate, tortilla press, or rolling pin into a 5-inch round about 1/8–1/4 inch thick. Repeat for 1–2 more at a time, keeping others covered.

Place about 2 tablespoons of the pepperoni-mozzarella filling in the center of each round, leaving a 1/2 inch border. Wet the exposed dough border lightly with a little water (use the 2 tsp). Fold the dough over the filling to form a half-moon and press edges together. Crimp edges with a fork to seal completely, ensuring there are no gaps where cheese can leak.

Place assembled empanadas on a tray lined with parchment. Continue until all dough and filling are used (makes about 8 empanadas). If you have extra filling, reserve for dipping.

Heat oil

Pour 3 cups vegetable oil into a heavy skillet or pot to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough sizzles and rises steadily when tested. If you don't have a thermometer, maintain a medium heat so they brown without burning.

Working in batches (2–3 at a time depending on pan size), gently slide empanadas into the hot oil seam-side up for the first 30 seconds to help seal. Fry for 2.5–3.5 minutes per side, turning once, until golden brown and puffed. Total frying time each is about 5–7 minutes depending on thickness. Do not overcrowd the pan.

Using a slotted spoon, transfer fried empanadas to a paper towel-lined tray to drain excess oil. While hot, optionally sprinkle with 2 tbsp grated Parmesan and chopped parsley or basil.

Allow to cool 2–3 minutes (hot cheese inside), then serve with extra pizza sauce or hot sauce for dipping.