Ultra-Cheesy Baked Mozzarella Empanadas

These are the empanadas you make when you want maximum comfort with minimum effort — crisp, golden pockets of dough stuffed with an almost ridiculous amount of melty cheese. The kind that come out of the oven bubbling slightly at the seams, smelling like garlic and warm bread, and practically begging to be dunked into marinara.

They’re perfect for game nights, cozy weekends, potlucks, or those evenings when you want “fun food” that still feels homemade. And let’s be honest: that first cheese pull is always the moment everyone suddenly appears in the kitchen.

Ingredients

• 1 package empanada dough discs (or refrigerated pie dough, cut into circles)

• 2 1/2 cups shredded mozzarella cheese

• 1/2 cup shredded cheddar or provolone cheese

• 1/4 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1/2 teaspoon dried Italian seasoning

• 1/4 teaspoon black pepper

• 1 egg, beaten (for egg wash)

• 1 tablespoon olive oil (optional, for brushing)

• Fresh parsley, finely chopped (for garnish)

For Serving

• Warm marinara or tomato sauce, for dipping

Instructions

1) Preheat and prep
Heat your oven to 400°F (200°C).
Line a baking sheet with parchment paper so the empanadas don’t stick (and cleanup stays easy).

2) Mix the cheese filling
In a bowl, combine the mozzarella, cheddar (or provolone), Parmesan, garlic powder, Italian seasoning, and black pepper.
Mix until everything looks evenly blended — you want every bite to taste like cheesy, garlicky goodness.

3) Fill the dough
Lay the empanada discs on a clean surface.
Spoon a generous mound of cheese mixture into the center of each disc, keeping the edges clear so they’ll seal well.

4) Seal them up
Fold each disc into a half-moon.
Press the edges together firmly with your fingers, then crimp with a fork all the way around.
(That crimp isn’t just cute — it’s your insurance policy against cheese escaping in the oven.)

5) Add the golden finish
Arrange the empanadas on your baking sheet.
Brush the tops with beaten egg for that shiny, bakery-style glow.
If you want extra color and crispness, lightly brush with a bit of olive oil too.

6) Bake
Bake for 18–22 minutes, until puffed, crispy, and deeply golden brown.
You’ll know they’re close when the kitchen starts smelling like warm garlic bread and melted cheese.

7) Garnish and serve
Sprinkle with chopped parsley right after baking.
Serve hot with warm marinara sauce for dipping — and enjoy that glorious cheese pull while they’re still steamy.

Presentation

Pile the empanadas onto a platter and scatter parsley over the top for a fresh pop of green.
Serve marinara in a small bowl in the center, warmed up and ready for dunking.
If you’re serving guests, slice one open and place it cut-side up — it’s basically a cheesy invitation that says, “go ahead, grab one.”

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 37 minutes

• 🔥 Kcal: ~320 kcal per empanada | 🍽️ Servings: 8 empanadas

Conclusion

These ultra-cheesy baked mozzarella empanadas are easy, cozy, and wildly satisfying — crisp on the outside, gooey in the middle, and full of that garlic-herb flavor that makes you want “just one more.” They’re a guaranteed hit for sharing… but they’re also the kind of snack you’ll happily keep all to yourself.

Make them soon, keep the marinara warm, and don’t forget to enjoy the cheese pull moment.