Personal Pizza Pockets
Personal Pizza Pockets are made with pizza dough, mozzarella, pepperoni, and pizza sauce; air fry at 380°F for 10 minutes until golden, flaky, and stuffed with melty cheese.
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Method
- 1
Roll out dough on a floured surface. Cut into 4 equal rectangles.
- 2
Spread pizza sauce on one half of each rectangle. Top with cheese and pepperoni, leaving a border.
- 3
Fold dough over and crimp edges with a fork to seal. Cut 2 small slits on top for steam.
- 4
Brush with egg wash and sprinkle with garlic powder and Parmesan. Air fry at 380°F for 8-10 minutes until golden.
- 5
Cool 2 minutes — the filling is molten. Serve with extra pizza sauce for dipping.
Pro tip. Seal the edges well or they pop open and leak cheese everywhere. Don't overfill — less is more with these. The steam vents on top prevent them from puffing into pillows.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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