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Pizzanadas/Empazones

Pizzanadas/Empazones

It is sort of a calzone but with an empanada-like filling! A new empanada place opened up in the Mission which inspired me to use leftover whole wheat pizza dough from the freezer (moved into the fridge the morning of) to make my own version. I had intended for them to be a bit smaller but they turned out closer to the size of a calzone than an empanada.

Approximately 1 recipe of Bittman’s pizza dough resulted in 4 super sized empanadas, enough for 4 hungry people. For the filling, I made a picadillo-ish meat sauce out of stuff I had lying around:

  • 1 lb ground turkey
  • 1/2 chopped onion
  • 1 chopped red bell pepper
  • 3 minced cloves garlic
  • 2 minced jalapenos
  • handful of chopped olives
  • 1.5 Tbsp adobo
  • 1 tsp chili powder
  • salt & pepper to taste
  • 3/4 to 1 cup tomato sauce

We sauteed the meat sauce until everything was cooked nicely, rolled out some discs from the pizza dough, threw some cheese in (feta in some, cheddar or italian in others) and baked it in the oven until the dough was crisp. I served it with a side of watermelon salad and pickled carrots & jalapenos. Next time a chimichurri sauce would probably be a nice addition.

Pizzanadas/Empazones

Pizzanadas/Empazones

Pizzanadas/Empazones

Pizzanadas/Empazones

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  1. July 8, 2011 at 4:31 pm

    Hello, They look beautiful and I bet they were delicious. Chimichurri is great on anything.

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