Alright, pizza lovers, buckle up! If you’re anything like me, pizza is a love language. But what if I told you that you could take your pizza obsession to the next level with little bite-sized pockets of cheesy, saucy goodness? Oh yes, I’m talking Air Fryer Pizza Pockets, baby! These crispy, golden, handheld pizza dreams are about to become your new favorite snack (or lunch, or dinner, or midnight treat—no judgment here).
Why Air Fryer Pizza Pockets?
Well, do you ever crave pizza but don’t want to wait for the delivery guy? Or maybe you’re just tired of your basic frozen pizza routine. Enter: Air Fryer Pizza Pockets! You get all the deliciousness of pizza—melty cheese, spinach, or any topping you love—all wrapped up in a perfectly crispy, golden crust. The air fryer does all the hard work for you, turning your pizza pockets into a snack that’s crispy on the outside and ooey-gooey on the inside in just minutes.
What You’ll Need to Make These Little Pockets of Joy:
- Pre-made pizza dough (or, hey, if you’re feeling fancy, make your own! If your lazy like me you can even use tortillas)
- Your favorite pizza sauce – marinara or something with a little spice if you’re daring
- Shredded mozzarella – the cheesier, the better
- Spinach or any toppings you want (hello, veggie pizza pockets!)
Dip, Bite, Repeat
Here’s where things get even more fun—the dipping sauce! Classic marinara works, but you could totally go wild with garlic butter, ranch, or even a little spicy sriracha ketchup if you’re feeling bold. Dip those crispy little pizza pockets and take a bite—it’s pizza perfection, minus the messy slices.
The Best Part? Customization!
The beauty of these Air Fryer Pizza Pockets is that you can customize them however you like! Feeling fancy? Add some ricotta and spinach for a white pizza twist, I like adding MorningStar Farms Veggie Sausage Links. Want something with a kick? Toss in some jalapeños and spicy sausage. You can even make dessert pizza pockets with Nutella and marshmallows. The possibilities are endless, and they’re all delicious!
Perfect for Game Day or Snack Time
Whether you’re hosting a party, need a quick snack for the kids (or yourself), or just want a no-fuss meal, these pizza pockets have your back. They’re perfect for game day spreads, movie nights, or even packing in lunchboxes for a mid-day treat.
So go ahead, give your pizza cravings a little twist and air fry your way to crispy, cheesy, pizza-pocket perfection. Because, let’s face it, everything’s better when it’s stuffed with pizza!
Love pizza try making Air Fried Breakfast Pizza bites, check out our breakfast pizza recipe for ingredient ideas.
Air Fryer Pizza Pockets
Equipment
- Frying Pan
- bowl
- Tablespoon
- Air Fryer
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 red capsicum finely chopped
- 6 100g button mushrooms, sliced
- 120 g baby spinach
- 80 g fetta crumbled
- 1/4 cup fresh basil leaves torn
- 1/2 tsp dried oregano
- 4 Helga’s Traditional White Wraps
- 1/3 cup tomato paste
- Olive oil spray
- Green salad to serve
- 2 MorningStar Veggie Sausage Links cut into pieces
Instructions
- Heat oil in a frying pan over medium-high heat. Cook capsicum for 5 minutes or until just starting to soften. Add mushrooms. Cook for a further 5 minutes or until mushrooms are golden and any liquid in pan has evaporated. Transfer to a bowl. Set aside for 10 minutes to cool.
- Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until wilted. Drain. Set aside for 10 minutes to cool.
- Squeeze excess moisture from spinach and add to capsicum mixture. Add MorningStar Sausage Links, fetta, basil and oregano. Season with salt and pepper. Mix to combine.
- Place one wrap on a flat surface. Spread 1 tablespoon tomato paste over centre of wrap. Top with one-quarter of the capsicum mixture. Roll up wrap, folding in sides, to enclose filling and form a parcel. Repeat process with remaining wraps, tomato paste and capsicum mixture to make 4 parcels. Spray tops with oil.
- Preheat air fryer on 180C. Cook parcels, seam-side down and in 2 batches, for 6 to 8 minutes or until golden and crisp. Serve with salad (see note).