Air Fryer Hot Pockets

Air Fryer Hot Pockets

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The bottom line is that hot pockets are a delectable convenience. In less than ten minutes, you may enjoy a full supper by taking the portable cheese-filled bundle and heating it up. The bread-like wrapper somehow complements any mix of gammon, cheddar, bacon, egg, cheese or imitation pizza. I found that crescent dough sheets marked “pop and fresh” need very little work—all you have to do is roll. Continue reading for some homemade hot pocket recipe ideas.

Filling:

A few of our selections are quite simple to prepare. The individual recipes shown below yield enough filling for twelve hot pockets, but feel free to experiment by varying the proportions. Call you.

The Buffalo chicken stuffing consists of cheddar cheese, broccoli, and your preferred Buffalo sauce. The combination of mozzarella and Pecorino cheeses gives the spinach-artichoke mixture a cheesy, garlicky taste. Parmesan is also an option. Lastly, tomato sauce, mozzarella, and pepperoni pieces make up the pepperoni cheese filling. Add some dried oregano to give it a pizza-like flavour.

Storage:
Once air-fried, hot pockets keep best for three days in the fridge. You may use the oven or air fryer to warm them as well. Additionally, you can stuff them and freeze them uncooked for up to two weeks.

Components :

BUFFALO CHICKEN FILLING

  1. Two tablespoons of extra virgin olive oil, split
  2. 2 c.florets of broccoli
  3. Cut three (8-ounce) chicken breasts into 1/2″ pieces and sprinkle with 3 tsp of kosher salt.
  4. One-third cup buffalo sauce
  5. 2 1/4 tsp. honey
  6. 12 thin slices cheddar cheese

FILLING: SPINACH-ARTICHOKE

  1. Two tablespoons extra virgin olive oil
  2. Sixth grade packed baby spinach
  3. Chopped artichoke hearts, 3/4 cup
  4. 1/4 teaspoon kosher salt
  5. 1 tablespoon plus 3/4 teaspoon of garlic powder, separated
  6. Cream cheese, six ounces
  7. 1 1/2 cups of mozzarella whole-milk shredded
  8. Grated Pecorino Romano, 3/4 cup

Filling: Pepperoni Cheese

  1. 1 1/2 cups of mozzarella whole-milk shredded
  2. 96 pepperoni slices
  3. Tomato sauce, 3/4 cup
  4. 3/4 teaspoon of dried oregano
  5. ASSEMBLY 3 (8 oz.) Crescent dough sheets from Pillsbury
  6. One big egg
  7. Cooking spray with olive oil
  8. (Optional) coarse salt

Directions

CHICKEN BUFFALO HOT POCKETS

First Step
One tablespoon of oil should be heated in a big skillet over medium heat. Add 1 1/2 teaspoons of kosher salt to the broccoli and simmer, turning periodically, for 5 to 7 minutes, or until the broccoli is soft and lightly browned. Move to a large bowl.

Step Two
Rub the chicken with the last tablespoon of oil after seasoning it with the remaining 1 1/2 teaspoons of kosher salt. Cook chicken in same skillet over medium heat, rotating periodically, until cooked through, about 6 minutes, or until an instant-read thermometer inserted into thickest section registers 165°. Place in the bowl with the broccoli. Stir together the honey and Buffalo sauce. Allow to cool.

Step Three:

To make a total of twelve, divide each dough sheet into four (6″ by 3) rectangles. On one half of each rectangle, arrange the filling lengthwise, leaving a small border all the way around. Add cheese on top.
Step Four
Whisk the egg with a splash of water in a small bowl. Apply egg wash to the dough’s edges. Rectangular long side folded over; press edges to secure. Apply egg wash to the dough’s surface.

Step 5:

Use cooking spray to coat the air fryer basket. Fill the prepared basket with a single layer of filled dough, working in batches. Cook for 4 to 5 minutes at 375° until golden brown. If used, sprinkle with coarse salt.

Artichoke-Spinach Hot Pockets

First Step
Heat the oil in a medium-sized skillet over medium heat. Saute the spinach, artichokes, kosher salt, and one tablespoon of garlic powder for approximately five minutes, stirring from time to time, or until the spinach wilts.

Step 2:

Turn off the stove. Add Pecorino, mozzarella, and cream cheese and stir. Allow to cool.

Step 3:

To make a total of twelve, divide each dough sheet into four (6″ by 3) rectangles. On one half of each rectangle, arrange the filling lengthwise, leaving a small border all the way around.
Step Four
Whisk the egg with a splash of water in a small bowl. Apply egg wash to the dough’s edges. Rectangular long side folded over; press edges to secure. Apply egg wash to the dough’s surface. Add the final 3/4 tsp of garlic powder on top.

Step 5:

Use cooking spray to coat the air fryer basket. Fill the prepared basket with a single layer of filled dough, working in batches. Cook for 4 to 5 minutes at 375° until golden brown. If used, sprinkle with coarse salt.

Spiced Cheddar Hot Pockets

First Step
To make a total of twelve, divide each dough sheet into four (6″ by 3) rectangles. Place one tablespoon of cheese lengthwise on half of each rectangle, allowing a small space for the edges, then place eight pepperoni slices on top. Transfer 2 tablespoons of sauce onto the pepperoni and top with 1 tablespoon of cheese.

Step 2:

Beat the egg with a splash of water in a small bowl. Apply egg wash to the dough’s edges. Rectangular long side folded over; press edges to secure. Sprinkle oregano over dough and brush with egg wash.
Step Three;

Apply cooking spray to the basket of an air fryer. Fill the prepared basket with a single layer of filled dough, working in batches. Cook for 4 to 5 minutes at 375° until golden brown. If used, sprinkle with coarse salt.

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