By Paris Brown, NNPA Newswire Contributor
The Bake with Paris is a new series for BlackPressUSA presented by 13-year-old Paris Brown. Paris loves to bake, so over her summer vacation, she will write about some of her best experiences. Paris will also include her recipes. Please enjoy.
I’ve got two words for you- pizza and empanadas. Yup that’s right. Pizzanadas.
It’s two foods I love, so I wanted to put them together and see what happens!
I made lovely and buttery empanada dough. Then, I added the pizza filling. It was straightforward and easy — you make the dough and fill it with pizza flavors and bam!
You have a delicious little pouch of pizza goodness.
Just make sure not to overfill them. I made the pizzanadas mini because we all know that mini foods are both cute and tasty. And these are definitely tasty!
It’s a great dough recipe, so if you don’t want to do a pizza filling, you can exchange it for whatever you want.
It’s buttery, flaky, and best while it’s fresh. But when it’s paired with the stringy mozzarella and spicy pepperoni, these mini pizzanadas really do pack a punch! But don’t just listen to me. Try it yourself and experience the unbeatable flavor of my pizzanadas.
- 2 cups ap flour
- 1/4 cup butter
- 1/4 cup cold water
- 1 large egg
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 pound mozzarella cheese
- About 21 small pepperonis
- 1/8 cup pizza sauce
- Garlic Parmesan Topping￼
- 1 clove garlic
- Parmesan to taste
- Italian seasoning to taste
- 1/4 cup butter
1 egg (egg wash)
- Preheat the oven to 375 degrees F.
- Combine flour, salt, and baking soda in a large bowl.
- Make a well in the center and add the egg. Whisk the water in gradually.
- Knead the dough until it comes together. Let sit covered for an hour.
- Cut into small circles, then start to fill. Pizza sauce, mozzarella, pepperoni. Make sure not to overfill.
- Bake for 25 mins. After the time is up, put egg wash and bake for another 5 minutes.
- In a bowl, combine melted butter, Italian seasoning, garlic, and parmesan. Brush on and bake for a couple more minutes, or until brown.