Air-Fryer Pizza Pockets

 5/5

These air-fryer pizza pockets will satisfy everyone in the house. The best part is that they can be made ahead, frozen and then cooked right from the freezer for instant, satisfying snacks. —Clarice Brender, North Liberty, Iowa

Ingredients

2 cups shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
6 ounces sliced pepperoni
2 large eggs, divided
3/4 teaspoon Italian seasoning, divided
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
2 loaves (1 pound each) frozen bread dough, thawed
1/3 cup pizza sauce, plus more for dipping

Directions

In a large bowl, combine mozzarella, ricotta, 1/2 cup grated Parmesan cheese, pepperoni, 1 egg, garlic powder, 1/2 teaspoon Italian seasoning, and if desired, crushed red pepper flakes; set aside.
Divide bread dough into 16 pieces. On a lightly floured surface, roll each portion into a 5-in. circle. Place 1 teaspoon pizza sauce and 1/4 cup filling in the center of each circle. Lightly brush edge of dough with water. Bring dough over filling; press firmly, then pinch or crimp seams to seal.
Pre-heat air fryer to 350°. Lightly beat remaining egg; brush over pockets. Sprinkle with remaining 3 tablespoons grated Parmesan cheese and 1/4 teaspoon Italian seasoning. Working in batches, place pockets into greased air fryer basket; cook until deep golden brown, 8-10 minutes. Flip and continue to cook until bottoms are lightly browned and dough is cooked, 3-5 minutes. Repeat with remaining pizza pockets. Allow to cool 2-3 minutes before serving. If desired serve with additional pizza sauce. Refrigerate leftovers.
Freezer Directions: Place uncooked pizza pockets on a parchment-lined tray, cover and freeze until firm; transfer to air-tight freezer containers. Store in freezer for up to three months. Cook as directed from frozen, increasing cook time 2-5 minutes as needed.

Air-Fryer Pizza Pockets Tips

Can you use different kinds of dough to make air-fryer pizza pockets?

Several different types of dough can be used to make air-fryer pizza pockets. Frozen bread dough or premade pizza dough work really well, as do frozen empanada dough discs, biscuit dough, puff pastry or crescent roll dough. Each type of dough will create a different texture and flavor for the pizza pockets, so have some fun and experiment. Pay close attention to the cooking time and temperature with each dough, as it may vary.

What else can you put in air-fryer pizza pockets?

Pizza pockets made in the air fryer are extremely versatile. Change up the cheese profile, using cheddar or pepper jack instead of the classic mozzarella. The fillings can be fully customized based on your preference and dietary restrictions, from sausage and bacon to vegan or vegetarian-friendly options. Don’t be afraid to try some uncommon pizza toppings, too. Be sure to cook watery vegetables like spinach or zucchini beforehand; the moisture could keep the pocket from staying sealed as it cooks. And whatever you do, avoid overfilling the pockets so they don’t leak while cooking.

How should you store air-fryer pizza pockets?

Once any leftover air fryer pizza pockets have cooled down, store them in an airtight container. A reusable bag works well here, too. Keep them in the refrigerator, where the pizza pockets are good for up to 4 days.

Can you freeze homemade pizza pockets?

For longer storage, freeze the leftovers by wrapping each air fryer pizza pocket individually in aluminum foil and placing them in a freezer-safe bag. They will last in the freezer for up to 3 months. When ready to eat, cooked them from frozen in the air fryer.

—Lindsay Mattison, Jamiking Contributing Writer

Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 pizza pocket: 251 calories, 8g fat (3g saturated fat), 25mg cholesterol, 554mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 14g protein.