Prepare the Filling: In a small bowl, combine the pizza sauce, shredded mozzarella cheese, and any optional toppings like mini pepperoni. Stir until all ingredients are well combined.

Fill the Empanada Discs: Lay the empanada dough discs on a clean, flat surface. Spoon about 1-2 tablespoons of the filling onto the center of each disc. Be careful not to overfill, as this can cause the filling to leak out during cooking.

Seal the Empanadas: Fold one side of the dough over the filling to form a half-moon shape. Gently press the edges together with your fingers to seal. Use the tines of a fork to crimp the edges firmly, creating a decorative pattern and ensuring a tight seal. This step is crucial for keeping the melted cheese from escaping.

Bake or Fry: You have two options for cooking these delicious pizza empanadas.

Baking: Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. In a small bowl, whisk the egg with water to create an egg wash. Brush the top of each empanada with the egg wash for a beautiful golden-brown finish. Bake for 15-20 minutes, or until the pastry is puffed and golden.

Frying: Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully place the empanadas into the hot oil, frying 2-3 at a time, for 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve: Let the pizza empanadas cool for a few minutes before serving. They are delicious on their own or served with an extra side of marinara sauce for dipping.