Chorizo and Cheese Stuffed Empanada Bread

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned. Drain any excess grease.

Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.

Stir in the garlic, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.

Remove from heat and let cool slightly.

Stir in the shredded cheese into the chorizo mixture.

On a lightly floured surface, divide the bread dough into 4 equal portions.

Roll out each portion into a circle, approximately 6-8 inches in diameter.

Spoon a generous amount of the chorizo and cheese filling into the center of each circle.

Fold the dough over to form a half-moon shape and crimp the edges to seal, creating an empanada shape. You can use a fork to press down along the edges for a decorative seal.

Place the stuffed breads on the prepared baking sheet.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the stuffed breads with the egg wash for a golden-brown finish (optional).

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.