Air Fryer Hot Pockets

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Air Fryer Hot Pockets

Hot pockets are delicious and convenient. Heated portable cheese-filled bundles make a supper in just 10 minutes. Every gammon and cheddar, bacon, egg, cheese or imitation pizza combination works with the bread-like wrap. I found “pop and fresh” crescent dough sheets that roll easily. Tips for making hot pockets at home are below.

Fillings

  • We chose easy-to-make ones. The recipes below make enough filling for 12 hot pockets, but you can mix and match. Your call.
  • The Buffalo chicken stuffing contains your favorite Buffalo sauce, broccoli, and cheddar cheese.
  • The spinach-artichoke filling is garlicky and cheesy from mozzarella and Pecorino. You can use Parmesan.
  • Finally, the pepperoni cheese filling has mozzarella, pepperoni, and tomato sauce. A little dried oregano adds pizza flavour. I used a good marinara sauce, but you can prepare our easiest tomato sauce.

Ingredients

Buffalo chicken filling

  1. 2 tablespoons extra-virgin olive oil, split
  2. 2 cups broccoli florets
  3. 3 tsp. divided kosher salt
  4. 3 (8-oz.) chicken breasts, cut into 1/2″ pieces
  5. 3/4 cup buffalo sauce
  6. 2 1/4 tsp. honey
  7. 12 thin cheddar slices

Spinach-artichoke filling

  • 2 tablespoons extra-virgin olive oil
  • 6 cups baby spinach packed
  • 3/4C sliced artichoke hearts
  • 2 1/4 tsp kosher
  • 1 tablespoon plus 3/4 teaspoon garlic powder, divided
  • 6 oz. cream cheese
  • 1 1/2 cups whole-milk mozzarella shredded
  • 3/4 cup grated Pecorino Romano

Pepperoni cheese filling

  • 1 1/2 cups whole-milk mozzarella shredded
  • 96 pepperoni slices
  • 3/4 c. tomato sauce
  • 3/4 tsp dried oregano

ASSEMBLY

  • 3-8-oz. Pillsbury crescent dough sheets
  • 1 big egg
  • Olive oil cooking spray
  •  – Optional coarse salt

instructions

Buffalo Chicken Hot Pockets

  • Heat 1 tablespoon oil in a large skillet on medium. Sauté broccoli with 1 1/2 teaspoons kosher salt for 5–7 minutes, turning periodically, until tender and gently browned. Transfer to big bowl.
  • Apply remaining 1 1/2 teaspoons kosher salt and 1 tablespoon oil on chicken. Turn chicken occasionally in same skillet over medium heat until an instant-read thermometer put into thickest section registers 165°, about 6 minutes. Put in broccoli bowl. Stir in buffalo sauce and honey. Let chill.
  • Cut each dough sheet into 4 (6″-by-3″) rectangles for a total of 12. Fill half of each rectangle lengthwise, leaving a small border around the sides. Top with cheese.
  • Splash water into a small bowl and stir egg. Egg wash dough edges. Overlap long rectangular side and press edges to seal. Brush egg wash on dough.
  • Coat air-fryer basket with cooking spray. Layer filled dough in the basket in batches. Cook 4–5 minutes at 375° until golden brown. Add coarse salt if desired.

Spaghetti-Artichoke Hot Pockets

  • Heat oil in a medium skillet. Stir spinach, artichokes, kosher salt, and 1 tablespoon garlic powder intermittently until wilted, about 5 minutes.
  • Remove skillet from heat. Mix in cream cheese, mozzarella, and Pecorino. Let chill.
  • Cut each dough sheet into 4 (6″-by-3″) rectangles for a total of 12. Fill half of each rectangle lengthwise, leaving a small border around the sides.
  • Splash water into a small bowl and stir egg. Egg wash dough edges. Fold rectangle’s long side over and seal edges. Brush egg wash on dough. Add remaining 3/4 teaspoon garlic powder.
  • Coat air-fryer basket with cooking spray. Using batches, layer full dough in prepared basket. Cook 4–5 minutes at 375° until golden brown. Add coarse salt if desired.

Pepperoni cheese hot pockets

  • Cut each dough sheet into 4 (6″-by-3″) rectangles for a total of 12. Place 1 tablespoon cheese lengthwise on one half of each rectangle, leaving a narrow border, and top with 8 pepperoni slices. Spread 2 tablespoons sauce on pepperoni and add 1 tablespoon cheese.
  • Whisk the egg with water in a small bowl. Brush egg wash on dough edges. Fold the rectangle’s long side over and glue the edges. Sprinkle oregano over the dough and egg wash.
  • Coat air-fryer basket with cooking spray. Layer filled dough in the basket in batches. Cook 4–5 minutes at 375° until golden brown. Add coarse salt if desired.

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