Air-Fryer Pizza Pockets

Handheld pizza-inspired snacks are a nostalgic favorite, and these air-fryer pizza pockets will make you forget the freezer-aisle version. They’re stuffed with a rich, creamy filling of ricotta, mozzarella, Parmesan, pepperoni and Italian pantry spices, then are air-fried until golden and chewy on the outside and soft and melty on the inside.

Starting with frozen bread dough keeps preparation simple, and cooking the pizza pockets in an air fryer gets them hot and crispy in a jiffy. They’re perfect as after-school snacks, as movie night munchies or paired with a salad for a kid-friendly lunch or dinner. Best of all? They freeze and reheat beautifully, so you can keep a batch on hand to satisfy pizza cravings anytime.

Ingredients for Air-Fryer Pizza Pockets

• Cheese: The pizza pockets are stuffed with a three-cheese blend of shredded mozzarella, ricotta and grated Parmesan for a creamy, melty filling.
• Pepperoni: Sliced pepperoni adds meaty texture and zesty flavor that perks up the filling. For even distribution, use mini pepperoni or roughly chop regular slices into smaller pieces.
• Eggs: You’ll need two eggs for this recipe: one to bind the filling so it stays together when air-fried, and the second for brushing the dough to create a golden, glossy finish.
• Spices: A trio of classic Italian pantry spices—Italian seasoning, garlic powder and crushed red pepper flakes—is key to bringing the bold, pizza flavor. Adjust the amount of crushed red pepper to your heat tolerance, or leave it out for a more kid-friendly version.
• Dough: A couple of loaves of frozen, thawed bread dough are a convenient shortcut that, when baked, are soft inside with a golden, crisp exterior. Thaw the dough in the fridge overnight or at room temperature for a few hours before making the pizza pockets. Refrigerated or homemade pizza dough are good substitutes (see the Tips section for more dough swaps).
• Pizza sauce: A spoonful of sauce in each pocket adds a touch of tomato flavor and balances the richness of the cheesy filling. Chunky, thick versions of store-bought or homemade pizza sauce work best to prevent soggy dough. Serve the pizza pockets with a cup of warm sauce on the side for dipping.

Directions

Step 1: Mix the filling

In a large bowl, combine the shredded mozzarella, ricotta, 1/2 cup of grated Parmesan and pepperoni. Stir in one egg, 1/2 teaspoon Italian seasoning, garlic powder and crushed red pepper flakes if you like a little heat. Set the mixture aside while you prep the dough.

Step 2: Prepare the dough

Divide thawed bread dough into 16 equal-sized pieces (you should get eight pieces from each loaf). On a lightly floured surface, roll each piece into a 5-inch circle.

Editor’s Tip: A small rolling pin or a smooth drinking glass works well for rolling out the dough circles. If the dough springs back as you roll, let it rest for a few minutes to relax the gluten—this makes it easier to shape without shrinking.

Step 3: Fill, then seal the pizza pockets

Spoon 1 teaspoon of pizza sauce into the center of each dough circle, then add 1/4 cup of the cheese and pepperoni filling. Lightly brush the edges of the dough circle with water, then fold it over the filling to create a half-moon shape. Press the edges firmly together, then pinch or crimp the seams to seal.

Step 4: Apply egg wash and sprinkle with spices

Preheat your air fryer to 350°F and lightly grease the basket with cooking spray. Lightly beat the remaining egg and brush it over the pizza pockets. Sprinkle with the remaining 3 tablespoons of Parmesan and 1/4 teaspoon of Italian seasoning.

Editor’s Tip: If you’d like to freeze the uncooked pizza pockets, complete this step and place them on a parchment-lined tray, cover them and freeze them until they’re firm. Then, transfer them to an airtight container or freezer bag and return them to the freezer. Air-fry the pizza pockets straight from frozen, adding a few extra minutes to the cook time.

Step 5: Air-fry the pizza pockets

Working in batches, place a few pockets into the air fryer basket, leaving a little space between them. Cook until they’re deep golden brown, about 8 to 10 minutes. Flip and continue to cook until the bottoms are lightly browned and the dough is cooked, about another three to five minutes. Repeat with the remaining pizza pockets.

Let them cool for two to three minutes before digging in. If you like, serve with extra pizza sauce for dipping.

Editor’s Tip: In our testing, we found that 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.

Recipe Variations

Once you’ve mastered the original version, give it one of these fun flavor twists. Just be careful not to overfill the pockets so they don’t leak or split open during cooking.

• Meat lovers: Mix in cooked, crumbled sausage, chopped meatballs or browned ground beef with the pepperoni for an extra meaty filling.
• Meatless: Leave out the meat and make them with just cheese, or try adding chopped mushrooms or sliced olives for a meat-like texture.
• Hawaiian: Add diced ham and pineapple tidbits for a sweet and salty flavor. Drain the pineapple and pat dry to prevent soggy dough.
• Veggie lovers: Skip the pepperoni and add chopped bell peppers, onions, mushrooms or spinach to the filling. Cook and cool the veggies first, so they don’t release too much moisture inside.
• BBQ chicken: Swap the pizza sauce for your favorite barbecue sauce, use shredded rotisserie chicken instead of pepperoni and substitute the Parmesan with shredded cheddar.

How to Store Air-Fryer Pizza Pockets

Allow any leftover air-fryer pizza pockets to cool down, then transfer them to an airtight container or reusable bag. If needed, separate layers with parchment paper. Store them in the refrigerator for up to four days.

Can you freeze air-fryer pizza pockets?

Yes, you can freeze air-fryer pizza pockets before or after cooking them. To freeze them raw, assemble the pockets through Step 4 (brushing them with the egg wash), then place them on a parchment-lined tray and freeze them until they’re firm. Transfer them to a freezer-safe container or resealable bag and keep them frozen for up to three months. Cook them as directed from frozen, increasing the cook time by two to five minutes.

Prefer to freeze your leftovers? Let the pizza pockets cool, then wrap each in aluminum foil and store them in a freezer-safe bag. They’ll last in the freezer for up to three months.

Can I make air-fryer pizza pockets ahead of time?

Most definitely! To make air-fryer pizza pockets ahead of time, assemble them but do not air-fry them just yet. Place the uncooked pockets on a parchment-lined tray, cover the tray and refrigerate the pockets for up to one day. When you’re ready to enjoy, cook them in your air fryer as directed. You can also freeze them raw and cook them straight from frozen (see above).

How do you reheat air-fryer pizza pockets?

To reheat leftovers, set the air fryer to 350° and cook the pizza pockets until they’re heated through, three to five minutes. You can also warm them on a baking sheet in a 350° oven for 10 minutes.

If reheating pizza pockets straight from frozen, air-fry them for eight to ten minutes, flipping them halfway through, or bake in the oven for 15 to 20 minutes.

Air-Fryer Pizza Pockets Tips

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

Yes, you can use different types of dough to vary the texture and flavor of your air-fryer pizza pockets. In addition to frozen bread dough, you can use refrigerated pizza dough, homemade pizza dough or crescent roll dough for a softer, flakier texture. Other good options include biscuit dough, puff pastry or frozen empanada dough rounds. Remember that each dough type may cook differently, so pay close attention to cooking time and temperature.

How do I prevent the filling from leaking out?

To prevent the filling from leaking, don’t skip the egg in the cheese and pepperoni mixture; it helps bind and set the filling for a firmer texture that won’t ooze. Be sure to seal the edges of each pizza pocket well. Brushing the edges with water before sealing helps them stick. Press the dough firmly together, then crimp it with a fork or pinch it with your fingers to secure the filling.

Can I make pizza pockets without an air fryer?

Yes, you can make pizza pockets in the oven. Preheat your oven to 400° and assemble the pizza pockets as directed. Bake them on a parchment-lined baking sheet until they’re golden brown and cooked through, about 15 to 20 minutes.

How do you serve air-fryer pizza pockets?

These air-fryer pizza pockets are an excellent snack when paired with pizza sauce. For something a little different, serve them with ranch dressing, garlic butter or hot honey. To turn them into a meal, add a crisp green salad or roasted veggies on the side.