Air Fryer Hot Pockets

Air Fryer Hot Pockets are a quick and easy snack that’s perfect for those busy days when you don’t have a lot of time to spend in the kitchen. These hot pockets are made by stuffing your favorite filling, such as cheese, pepperoni, or veggies, inside a pocket of dough, then air frying them until they’re golden brown and crispy on the outside.

One of the best things about making hot pockets in an air fryer is that they come out perfectly cooked every time, without any of the fuss or mess of traditional oven-baked hot pockets. Plus, they’re a healthier alternative to the frozen or fast-food varieties, as they’re not loaded with preservatives or other unhealthy ingredients.

To make Air Fryer Hot Pockets, simply roll out some pizza dough, cut it into squares, and fill each square with your chosen filling. Then, fold the dough over the filling, press the edges together to seal, and place the hot pockets in your air fryer. Cook for a few minutes on each side, until they’re crispy and golden brown.

These hot pockets are great for a quick lunch, after-school snack, or late-night treat. You can also customize them with your favorite fillings, such as ham and cheese, spinach and feta, or even buffalo chicken. So why not try making Air Fryer Hot Pockets today and enjoy a delicious snack that’s ready in no time?

Ingredients

BUFFALO CHICKEN FILLING

2 tbsp. extra-virgin olive oil, divided

2 c. broccoli florets

3 tsp. kosher salt, divided

3 (8-oz.) chicken breasts, cut into 1/2″ pieces

3/4 c. Buffalo sauce

2 1/4 tsp. honey

12 thin slices cheddar cheese

SPINACH-ARTICHOKE FILLING

2 tbsp. extra-virgin olive oil

6 c. packed baby spinach

3/4 c. chopped artichoke hearts

2 1/4 tsp. kosher salt

1 tbsp. plus 3/4 tsp. garlic powder, divided

6 oz. cream cheese

1 1/2 c. shredded whole-milk mozzarella

3/4 c. grated Pecorino Romano

PEPPERONI CHEESE FILLING

1 1/2 c. shredded whole-milk mozzarella

96 slices pepperoni

3/4 c. tomato sauce

3/4 tsp. dried oregano

ASSEMBLY

3 (8-oz.) Pillsbury crescent dough sheets

1 large egg

Olive oil cooking spray

Coarse salt (optional)

Directions

SAVE TO MY RECIPES

BUFFALO CHICKEN HOT POCKETS

Step 1

In a large skillet over medium heat, heat 1 tablespoon oil. Season broccoli with 1 1/2 teaspoons kosher salt and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Transfer to a large bowl.

Step 2

Season chicken with remaining 1 1/2 teaspoons kosher salt, then rub with remaining 1 tablespoon oil. In same skillet over medium heat, cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes. Transfer to bowl with broccoli. Add Buffalo sauce and honey and stir to combine. Let cool.

Step 3

Divide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides. Top with cheese.

Step 4

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash.

Step 5

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket. Cook at 375° until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using.

SPINACH-ARTICHOKE HOT POCKETS

Step 1

In a medium skillet over medium heat, heat oil. Cook spinach, artichokes, kosher salt, and 1 tablespoon garlic powder, stirring occasionally, until spinach is wilted, about 5 minutes.

Step 2

Remove skillet from heat. Stir in cream cheese, mozzarella, and Pecorino. Let cool.

Step 3

Divide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides.

Step 4

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash. Sprinkle with remaining 3/4 teaspoon garlic powder.

Step 5

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket. Cook at 375° until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using.

PEPPERONI CHEESE HOT POCKETS

Step 1

Divide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Arrange 1 tablespoon cheese lengthwise on one half of each rectangle, leaving a thin border around the sides, then top with 8 pepperoni slices. Spoon 2 tablespoons sauce over pepperoni, then sprinkle with 1 tablespoon cheese.

Step 2

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash and sprinkle with oregano.

Step 3

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket. Cook at 375° until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using.

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