Crack 6 to 7 large eggs into a large bowl and whisk together until well combined, heat a large nonstick pan with a low-medium heat, add in 2 tbsp of extra virgin olive oil and the egg mixture, start mixing everything together, you want to mix this continuously so the eggs cook evenly, after 4 minutes and the eggs are fully cooked through but still creamy, turn off the heat, season with sea salt & black pepper and gently mix together so the seasonings are evenly divided, set aside

Roll out the premade pizza doughs, using a bowl with a 4 ½ inch diameter, push down on the pizza dough, twist the bowl, you should end up with four 4 ½ inch round doughs from each pizza dough

Add some all-purpose flour to a piece of parchment paper, dust off all of the circular doughs, stretching them out to make them a bit bigger, evenly divide the scrambled eggs into the doughs (make sure to not over-stuff them), sprinkle each one with shredded Manchego cheese and top off with some freshly chopped chives, fold the dough over the ingredients and pierce down on the outer edges with your fingers, then pierce again with a fork on both sides, add the empanadas to a baking tray lined with parchment paper,

Brush the empanadas with some egg wash (I seasoned mine with sea salt), add into a preheated oven, bake +broil option 210 C - 425 F, after 12 to 13 minutes and they have a golden crust, remove from the oven, transfer to a wire rack, enjoy them hot, at room temperature or add to the freezer, they will hold for up to 7 days