Air Fryer Bread Pizza Pockets

Recipe By: Ramya

Air Fryer Bread Pizza Pockets Pizza Pockets are really easy to make; if you have any leftover bread pieces, you can finish them in a matter of minutes without deep-frying them by using an air fryer. Bread Pizza Pockets from the Air Fryer are crunchy, crispy, golden, and incredibly tasty.

Ingredients:

1. One large onion, finely chopped
2. eight sandwich bread slices
3. one-third cup of boiled sweet corn kernels
4. One teaspoon of Italian spice mix
5. one teaspoon of red chilli flakes
6. one-half teaspoon of garlic powder
7. one-scoop of grated mozzarella cheese
8. two tablespoons of pizza sauce
9. one or two teaspoons of oil
10. salt as needed
11. water as needed.

Directions:

1. Place one large onion, diced finely, and ½ cup of boiling sweet corn kernels in a mixing bowl. When necessary, add salt and ½ teaspoon each of garlic powder, Italian mixed herbs, and red chilli flakes.
2. Add ¼ cup of grated mozzarella cheese after that.
3. Combine all ingredients thoroughly and reserve.
4. Now trim the edges of eight slices of sandwich bread.
   After adding water to a tiny plate, gently submerge a piece of bread for a minute.
5. Next, use your palms to gently press out any remaining water. The bread needs to be moist but not drenched with water.
6. Next, use your palms to gently press out any remaining water. The bread needs to be moist but not drenched with water.
7. Put one or two tablespoons of the prepared vegetable filling in the middle.
   Gently fold the bread slice in half, being sure to firmly seal all sides.
8. Slices of bread should all be prepared in the same way and put aside. Meanwhile, set the air fryer to 180°C for five to seven minutes.
9. After carefully brushing the pizza pockets with a teaspoon of oil, place them in the air fryer tray.
10. For fifteen minutes, set the air fryer to 180°C. Take it out after six minutes and give it another quick coat of oil.
11. After 15 mins of air frying, bread pizza pockets should be golden brown, crispy and fully cooked. If not, extend the cooking time by another 1-2 minutes as needed.
12. Serve hot immediately with some tomato ketchup on the side.

Ideas for Serving and Storing:

The ideal time to serve pizza bread pockets is hot, right when the cheese is still oozy and gooey, with tomato ketchup. The pizza pockets lose their crispness but do not get soggy as they cool down. Before serving, it can be warmed for two to three minutes to crisp up again. Additionally, bread pizza pockets can be made in advance and frozen for up to a month in zip-lock bags. Thaw them in the refrigerator or at room temperature before air-frying when you’re ready to use them.

Top Tips

The filling should be as dry as possible, so that it doesn’t spill out when cooking the bread pizza pockets. The vegetables can be cooked or sauteed if they are prone to leave moisture, so that the filling remains dry.

When the bread is dipped in water, make sure it is squeezed out completely and the bread is just moist enough to be able to fold it and seal it. If it is too soggy, it becomes hard to handle and can break apart too.

The bread should be sealed as tightly as possible, else the cheese oozes out when it is being air fried and the pizza pockets will break open.

With the use of air fryer, check the bread pizza pockets every 5 minutes and brush with some oil to avoid it becomes too dried out. The recipe calls for the pizza pockets to be cooked for 15 minutes and oil applied once in between. Depending on the power of the air fryer, you might require more or less time to cook – so keep an eye out to check if the pockets are done.