Air Fryer Pizza Pockets
Ready in about 24 minutes.
Updated 7 September 2026
Sealed dough parcels oozing with sauce, cheese and pepperoni, crisped to a golden finish. A homemade take on the freezer favourite that beats the shop-bought version hands down.
Ingredients
- 1 x 320 g sheet puff or pizza dough
- 6 tbsp pizza sauce
- 120 g mozzarella, grated
- 50 g pepperoni, chopped
- 1 tsp dried oregano
- 1 egg, beaten
Method
- 1Cut the dough into 8 rectangles.
- 2Spoon sauce, mozzarella, pepperoni and oregano onto half of them.
- 3Top with the remaining rectangles and crimp the edges firmly with a fork.
- 4Preheat the air fryer to 190°C/375°F.
- 5Brush the pockets with beaten egg and cut a small vent in each.
- 6Air fry for 8-10 minutes, flipping halfway, until puffed and golden.
- 7Cool briefly, as the filling will be very hot.
Tips for the best results
- Seal the edges well to stop the cheese leaking.
- Freeze uncooked pockets and air fry from frozen, adding a few minutes.
Frequently Asked Questions
What temperature and time for air fryer pizza pockets?+
Cook at 190°C / 375°F for 8-10 min, flip halfway.