Air-Fryer Pizza Pockets
These Pizza Pockets are sure to make for a delicious lunch!
Prep time: 45 mins
Bake time: 20 mins
Total time: 65 mins
Makes: 16 servings
– 2 cups shredded part-skim mozzarella cheese
– 1 carton (15 oz) ricotta cheese
– 1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
– 6 oz sliced pepperoni
– 2 large eggs, divided
– 3/4 tsp. Italian seasoning, divided
– 1 tsp. garlic powder
– 1/4 tsp. crushed red pepper flakes, optional
– 2 loaves (1 lb. 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 tsp. 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 tsp. 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.
Preheat air fryer to 350. Lightly beat remaining egg; brush over pockets. Sprinkle with remaining 3 tbsps. grated Parmesan cheese and 1/4 tsp. 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 3 months. Cook as directed from frozen, increasing 2-5 minutes as needed.
